How to Cook Tasty Baked ratatouille

Delicious, fresh and tasty.

Baked ratatouille. This baked ratatouille dish may look spectacular, but it's surprisingly easy to put together, and packed with healthy and fresh vegetables. Serve it as side to chicken or fish, or make it the star of a vegetarian meal. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain.

Baked ratatouille Looking for a great-tasting vegetarian main dish? This is a fresh take on a traditional French ratatouille recipe. You can also prepare this recipe in a slow cooker. You can have Baked ratatouille using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Baked ratatouille

  1. You need 1 cup of tomato puree.
  2. It's 1/2 of onion, diced.
  3. You need 2 clove of garlic, minced.
  4. You need 1 tsp of thyme.
  5. It's 1/2 tsp of pepper.
  6. You need 1/2 of salt.
  7. It's 4 of thin slices swiss cheese, low fat is fine.
  8. It's 1 of skinny unpeeled eggplant, sliced into 1/4" thick rounds..
  9. You need 1 of unpeeled yellow squash, sliced into 1/4" thick rounds.
  10. Prepare 1 of unpeeled zucchini, sliced into 1/4" thick rounds.
  11. You need 1 of green pepper, cored and sliced into 1/4" rounds.
  12. It's 1 tbsp of olive oil.
  13. You need 1 of goat cheese, for serving (optional).

I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection. This ratatouille recipe is from Delia's Vegetarian Collection book and is the basis of the related recipe below, Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan and Pecans Baked ratatouille.

Baked ratatouille step by step

  1. Preheat oven to 375°. Spray 7"x10" pan with nonstick cooking spray..
  2. Pour tomato puree into bottom of pan and sprinkle with onion, thyme, salt, pepper, and minced garlic. Stir lightly..
  3. Layer cheese over tomato mixture..
  4. Arrange vegetable slices in dish, overlapping prettily. Drizzle olive oil over top and sprinkle with additional salt and pepper..
  5. Cover with parchment paper and bake 1 hour, or until veggie slices appear soft but not mushy..
  6. Serve with a tablespoon of goat cheese, if desired..

Very tasty, but added small tin tomatoes for extra "gravy".. The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Those are just a few ideas that. This oven baked ratatouille recipe is also a popular conversation piece. Oven baked ratatouille is an extremely versatile dish.