VEGETARIAN RATATOUILLE GRATIN
A meatless dish with lots of flavor, adjust the chili flakes to suit heat level or you may omit if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Grease a 4-quart casserole dish.
- For the ratatouille; heat 3 tablespoon olive oil in a large skillet over medium-high heat.
- Add in onion, chopped garlic, chili flakes and dried basil and oregano; cook stirring until the onion is softened (about 5 minutes).
- Reduce heat to medium then stir in eggplant, zucchini, bell pepper and chopped tomatoes; cook stirring for about 10-12 minutes.
- Mix in 3-4 tablespoons Parmesan cheese then season with salt and black pepper to taste; set aside.
- Cook the pasta until just al dente (do not overcook as the pasta will cook more in the oven) drain then place in a large bowl.
- Toss the cooked pasta with ricotta cheese, eggs, 2 tablespoons olive oil, 1/2 cup grated Parmesan cheese and 1/4 teaspoon black pepper if desired.
- TO ASSEMBLE; spoon HALF of the ziti mixture into prepare casserole dish, then top with all the ratatouille mixture.
- Spread the remaining half of the ziti mixture on top of the pasta.
- Top with 1 cup mozzarella cheese or cheddar cheese.
- Cover with foil and bake in a preheated 350 degrees F oven for 20 minutes.
- Uncover and bake another 10 minutes more.
Nutrition Facts : Calories 1031.6, Fat 47, SaturatedFat 19.2, Cholesterol 198.6, Sodium 569.2, Carbohydrate 107.5, Fiber 10.6, Sugar 10.8, Protein 46.1
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Anas Abbasi
[email protected]This dish was delicious! I loved the combination of flavors and textures.
Eyon Ghishing
[email protected]I'm not sure what went wrong, but my dish turned out mushy. I think I might have cooked the vegetables for too long.
Olwethu Sehloho
[email protected]This dish was a great way to use up some leftover vegetables. I had some zucchini, eggplant, and tomatoes that I needed to use up, and this recipe was perfect.
MERIAM SKOSANA
[email protected]I'm a big fan of ratatouille, and this version was no exception. The gratin topping was a nice touch.
Hari Khadka
[email protected]This dish was a bit too time-consuming for me. I think there are easier ways to make a similar dish.
Gbenga Bada
[email protected]The instructions were easy to follow, and the dish turned out great! I would definitely recommend this recipe to others.
Mathew Mfanaufikile
[email protected]This dish was a little too bland for my taste. I think it needed more seasoning.
Alphamusidal Bah
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The vegetables were flavorful and the cheese was gooey and delicious.
sushi1710
[email protected]This dish was easy to make and turned out great! I used fresh vegetables from my garden, and they really made the dish.
Fateha islam Tammi
[email protected]I loved the combination of vegetables in this dish. The eggplant, zucchini, and tomatoes were all cooked perfectly. The cheese was a nice touch, too.
Pius Shedrach
[email protected]This vegetarian ratatouille gratin was a hit with my family! The flavors were amazing, and the presentation was beautiful. I will definitely be making this again.