ratatouille recipe baked

Layers of eggplant, zucchini and squash are baked in a tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.

Baked Ratatouille with Havarti Cheese

eggplant (sliced 1/8th inch thick)

tsp kosher salt

olive oil

onion

garlic

black pepper

tomatoes

red pepper flakes (optional)

bay leaf

thyme (chopped)

basil leaves (finely chopped)

red bell pepper (diced)

yellow bell pepper (diced)

zucchini (6 ounces, sliced 1/8th inch thick)

yellow squash (6 ounces, sliced 1/8th inch thick)

oz light Havarti cheese (shredded)

Black pepper

Thyme (pronounced like 'time') is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the oregano genus Origanum.

thyme

Garlic Clove

Onion

Red Bell Pepper

red pepper

Preheat oven to 375F.

In a large non-stick skillet add olive oil and sauté onions and garlic 2-3 minutes.  Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes if using, bay leaf, thyme, basil, red and yellow bell pepper; sauté another 5-8 minutes on medium-low heat.

In a large nonstick grill pan, grill the zucchini and eggplant 2 to 3 minutes on each side.

Add 1 cup of the sauce to a casserole dish.  Layer the eggplant, squash and the zucchini.  Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake 40 minutes.

This is one of our summertime favorites! Some didn't care for the time to prep. My time saver was doing this on the grill. I put ALL of the zuchinni at one time (I elected to omit the eggplant and do more zuchinni since I have a lot of it from the garden) on the grill for a couple of minutes on each side. I have a metal mesh type sheet for the grill for smaller vegetables. Be sure to spray with oil. I did not grill the squash. I like someone's idea for cutting the vegetables lengthwise. They would grill easily without the mesh sheet I have. I then put this together in a foil pan and back to the grill. Added chicken to the grill near the end of the baking time and everything came out perfect! It was not watery at all. Last year I added browned ground chicken and it turned out like a delicious lasagna! Don't miss out on this dish!

Time consuming (I just spent about 90 minutes on prep, although I will admit I do more of the squashes than the recipe calls for.) But one of the few vegetarian recipes my husband likes, so I make it every summer. I add more basil to the sauce. (Also I set off the smoke alarm doing it on a grill pan on the stove, oops.) I cook for about 30 minutes without the cheese, then uncover and add cheese and let it cook uncovered for another 10 minutes.

Outstanding!   I agree with other reviews about the time to prep but it certainly didn’t take 2 1/2 hr to prepare, more like an hour of prep using a mandolin. It was definitely worth it!  

Made this again for a gathering and it was a big hit.  I also added roasted mushrooms as my eggplant not very big and had trouble finding a good one for some reason right now.  At an event it many wanted the recipe. Will do again often. Great vegetarian option.

Great one, like having vegetarian ideas.  I have made as is, and also have turned it into a ratatouille lasagna--with a layer of cottage cheese with egg white and some spices, and  I do use a lot less cheese to save calories--just 1/2 ounce parm and 1.5 ounce fresh mozzarella. Excellent both ways.

I would suggest that you change the 'Prep Time'.  There is no way this recipes takes only 10 minutes of prep time.  It takes more than that just to cut and prepare the vegetables. But in the end it is delicious!!!

I made this dish for my boyfriend and son and they loved it. I added some ground beef to the dish to make it more like a lasagna. I took some leftovers to work so that my co-workers could try, it was a hit. Everyone in the office who tried it wanted the recipe.
Thanks

This was so delicious and easy to make!!!!!!! I did longer slices and used my outdoor grill. I also subbed portabella for eggplant. The sauce is amazing!

https://www.youtube.com/watch?v=nnmJxSZ1D6E

Baked Ratatouille with Havarti Cheese is layered with eggplant, zucchini, bell peppers and summer squash.

Print: https://www.skinnytaste.com/baked-ratatouille-with-havarti-cheese/

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