Ratatouille Recipe
This delightful ratatouille brings together a medley of fresh vegetables in a harmonious blend of flavors and textures, perfect for a healthy and satisfying meal. Simple to prepare yet incredibly delicious, this dish is sure to become a favorite in your household.
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Servings: 4 people
Ingredients
- 1 large onion sliced into rings
- 2 large tomatoes chopped
- 1 green or red bell pepper sliced
- 2 zucchini sliced
- 1 eggplant cut into ½-inch cubes
- 2 cups sliced fresh mushrooms
- 3 cloves garlic minced
- 2 tablespoons olive oil divided
- 2 teaspoons dried parsley
- 1 cup grated Parmesan cheese
- Salt to taste
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Use 1 tablespoon of olive oil to grease the bottom and sides of a 1 ½-quart casserole dish.
- In a medium skillet over medium heat, heat the remaining tablespoon of olive oil. Add the minced garlic and sauté until it becomes fragrant and turns golden brown. Toss in the eggplant and dried parsley, stirring until the eggplant becomes tender and soft, roughly 10 minutes. Season with salt to your preference.
- Evenly distribute the eggplant mixture across the bottom of the prepared casserole dish, and sprinkle a few tablespoons of grated Parmesan cheese over it. Next, layer the sliced zucchini evenly over the eggplant. Lightly salt this layer and sprinkle with a bit more cheese. Continue layering in the following order: tomatoes, mushrooms, onion, and bell pepper. For each layer, add a light sprinkling of salt and cheese.
- Bake in the preheated oven for approximately 45 minutes, or until the vegetables are tender and fully cooked. Enjoy your deliciously baked vegetable casserole!