Ratatouille casserole is a classic French dish that is made with a variety of summer vegetables, including eggplant, zucchini, bell peppers, and tomatoes. It is a delicious and healthy dish that can be enjoyed by people of all ages. This article will provide you with a comprehensive guide to making the perfect ratatouille casserole. We will cover everything from choosing the right ingredients to assembling and baking the casserole. So whether you are a seasoned cook or a beginner, this article has something for everyone.
Check out the recipes below so you can choose the best recipe for yourself!
RATATOUILLE CASSEROLE RECIPE - (4.4/5)
Provided by Malooga
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Place a skillet over medium heat and add the chopped onion, sautéing the onion until tender and translucent (only a few minutes). Then, add the garlic and sauté for another minute. Remove the skillet from the heat and set aside. Get a 10x10-inch baking dish and lightly grease with cooking spray. Mix the tomato paste, sautéed onion and garlic, water, and one tablespoon of olive oil together in a bowl until everything is thoroughly combined. Season with salt and pepper to taste, and then spread this mixture along the bottom of the dish. Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them. Take the thinly sliced eggplant, zucchini, squash, and peppers and begin arranging them along the outer edge of the dish - alternating between vegetables. You'll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center. Finish by drizzling the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste. Then, sprinkle the top with thyme leaves. Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables. Bake until the vegetables are tender and fully roasted, about 45 minutes. Enjoy! *If you don't have tomato paste, then simply replace the paste, onions, garlic, water, and one tablespoon of olive oil with your favorite pasta sauce. ** If you're going to use eggplant, you might want to salt each side of the sliced eggplant and let them sit for about 30 minutes before adding them to the recipe. This helps get some of the moisture out of the eggplant so it doesn't get soggy. Recipe adapted from All Recipes Next Recipe Page»
RATATOUILLE CASSEROLE
This dish is the only way I'll willingly eat zucchini (courgettes), eggplants (aubergines), and summer squash. This dish is totally vegan as is. For a vegetarian option, top with creamy goats cheese or sprinkle with parmesan cheese. We normally serve this is couscous (Near East brand in the box is great, especially the...
Provided by Rachel L.
Categories Casseroles
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Thinly slice the yellow summer squash and the zucchini into circles. If your eggplant is long and thin, slice it into circles. If it's thick and bulbous you will need to slice it thin and then into halves or quarters to be about the same size as the squash and zucchini circles. With a red pepper (or orange or yellow....just NOT green), either slice into strips or however you'd like. You just need enough to go around the dish.
- 2. Prep the base: Dice half an onion, smaller dice is best. Pour a tablespoon or two into a sauté pan and heat on medium. Saute the onions until translucent. Near the end of the sauce, add the garlic - either diced finely or crushed with a garlic press. Sauce about another 2 minutes. Add the can of tomato sauce, stir and bring to a light simmer and then remove from heat.
- 3. Prep the baking dish: using either a large rectangular baking dish or round baking dish - just as long as it's an inch or so deep - take a bit of parchment paper and trace the inside of the lip of the dish. This is the most complicated part. Cut out the shape and ensure it fits inside the dish.
- 4. Preheat the oven to 325F. Place the tomato/onion sauce in the bottom of your casserole dish. Spread event. Decide what order you want to place your veg slices. Layer those pieces going around the outside and eventually finishing in the middle of the dish. I suggest you make your layers tighter rather than loose, but this may depend on the size of your dish and how many slices you cut. Once done, drizzle olive oil on top, season with salt and pepper and add the thyme. Place the parchment paper on top.
- 5. Place in the oven and bake for about 40-50 minutes. Allow to rest for about 5 minutes before removing the parchment paper and serving.
- 6. Best served with a side of cous-cous and topped with goats cheese.
RATATOUILLE CASSEROLE
Number Of Ingredients 1
Steps:
- See provided link for details
Tips:
- Use fresh, ripe vegetables for the best flavor. - Cut the vegetables into uniform pieces so they cook evenly. - Sauté the vegetables in a large skillet or Dutch oven over medium heat until they are softened. - Add the tomatoes, garlic, herbs, and spices and simmer for at least 30 minutes, or until the sauce has thickened. - Layer the vegetable mixture and the tomato sauce in a casserole dish. - Top with grated cheese and bake in a preheated oven until the cheese is melted and bubbly. - Serve the ratatouille casserole hot or warm, with crusty bread or rice.Conclusion:
Ratatouille casserole is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up leftover vegetables, and it is also a healthy and affordable meal. With its vibrant colors and浓郁风味,ratatouille casserole is sure to be a hit with family and friends.
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