Ratatouille Casserole

Ratatouille Casserole

                                          Ratatouille Casserole.

So this is a super easy to assemble casserole made with all the vegetables used in traditional ratatouille! I have layered the eggplant, zucchini and peppers with tomato sauce, arugula pesto and an Italian cheese blend along with the traditional Herbes de Provence to make my Ratatouille Casserole! The assembly is easy; the results are delicious and the casserole is nutritious! Enjoy my Ratatouille Casserole with a green salad and dry wine!

1 organic eggplant, sliced lengthwise to 1/8 inch thickness

1-2 organic zucchini, sliced lengthwise to 1/8 inch thickness

4-5 roasted red peppers, opened and cut in half

1/4 cup sliced hot pepper rings, DeLallo is good

1/2 jar good organic tomato sauce

1 cup homemade arugula pesto or a jar of prepared pesto

1 package Italian blend cheese (and extra grated parmesan for top)

1 tablespoon Herbes de Provence 

Himalayan salt and veggie pepper to taste

1/4 cup organic breadcrumbs

10 organic grape tomatoes, cut in half lengthwise for the top

Preheat oven to 350 degrees Fahrenheit

In an oval or rectangular baking dish

Start with a layer of tomato sauce

Then layer some sliced eggplant and season with herbs and spices

Layer with cheese and then some pesto

Layer with zucchini slices and more tomato sauce

Now layer with both peppers, herbs, spices and cheese

Layer with the last of the eggplant and season again

Layer with the rest of the pesto and a little more tomato sauce

Top with the rest of the cheese and the breadcrumbs

Add a sprinkling of grated parmesan

Top with the halved grape tomatoes

With a sharp knife, make 2 inch gashes into the casserole 

Cover with foil

Bake for 1&1/2 hours until bubbly

Raise temperature to 375 degrees Fahrenheit

Uncover the casserole and brown for another 20 minutes

Remove from oven and let rest, uncovered

Serve with a fresh green salad and a good dry wine of choice, Enjoy!

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