Ratatouille Casserole Recipe

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Ratatouille Casserole

Bonnie Reilly

By
@blreilly



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Ingredients

1 small
eggplant, pared and cut in 1/4" slices
4 tsp
olive oil
1 large
yellow squash, cut in 1/4" diagonal slices
1
zucchini, cut into 1/4 inch slices
1
yellow onion, thinly sliced
1
red bell pepper, julienned
3
garlic cloves, very thinly sliced
1/4 c
tomato paste
2 Tbsp
parsley, fresh and chopped
2 Tbsp
basil, fresh chopped
2 tsp
thyme, fresh chopped

Directions Step-By-Step

1
Preheat oven to 400.
2
Spray nonstick baking sheet and a 1 quart casserole with nonstick cooking spray.
3
In medium bowl, combine eggplant and 1 teaspoon of the oil; toss to coat.
4
On prepared baking sheet, arrange eggplant slices in a single layer.
5
Repeat procedure with squash, then zucchini, tossing each with 1 teaspoon of the oil and arrange each separately in a single layer on the baking sheet.
6
Bake 12 minutes; turn vegetables and bake 8 minutes longer.
7
Reduce oven temperature to 350.
8
In a large nonstick skillet, heat the remaining 1 teaspoon oil; add onion, red pepper and garlic.
9
Saute over medium heat, 5 minutes, until onion is soft.
10
Cook covered, shaking pan occasionally, 5 minutes longer.
11
In small bowl, combine tomato paste and 1/2 cup of water; set aside.
12
In separate small bowl, combine parsley, basil, thyme, salt and pepper.
13
In prepared casserole, arrange half of the baked eggplant slices, sprinkle with 1 teaspoon of the herb mixture.
14
Continue layering with half of each of the sliced tomato, baked squash, onion mixture and baked zucchini, sprinkling 1 teaspoon of the herb mixture between each layer.
15
Repeat procedure, ending with zucchini.
16
Pour tomato paste mixture over layered vegetables.
17
Bake covered with foil, 50 minutes.
18
Uncover; bake 15 minutes longer.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy