Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 zucchinis, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large oven-safe casserole dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the sliced eggplant, zucchini, and bell pepper to the skillet and sauté until the vegetables are tender.
4. Add the can of diced tomatoes, thyme, oregano, salt, and pepper to the skillet and stir to combine.
5. Transfer the vegetable mixture to the casserole dish and sprinkle with Parmesan cheese.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 17g
Protein: 9g
Fiber: 7g
Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- If you don't have Parmesan cheese, you can use any other type of cheese you like.
Variations:
- Add sliced mushrooms to the vegetable mixture.
- Top the casserole with breadcrumbs before baking for added crunch.
- Use fresh herbs instead of dried for a brighter flavor.
Tips and tricks:
- Use a mandoline slicer to slice the vegetables evenly and quickly.
- You can make this casserole ahead of time and refrigerate it until ready to bake.
- Leftovers can be reheated in the oven or microwave.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the casserole in individual ramekins for a cute presentation.
Garnishes:
Garnish with fresh herbs, such as basil or parsley.
Pairings:
This casserole pairs well with crusty bread and a green salad.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Steamed rice
Troubleshooting advice:
If the vegetables are not tender after sautéing, cover the skillet with a lid and cook for a few more minutes.
Food safety advice:
Make sure to wash all vegetables thoroughly before slicing and cooking.
Food history:
Ratatouille is a traditional French dish that originated in the region of Provence.
Flavor profiles:
This casserole is savory and slightly sweet, with a hint of tanginess from the tomatoes.
Serving suggestions:
Serve the casserole hot, with a sprinkle of fresh herbs on top.
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Region: French