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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