Ingredients
-
3
-
5
-
1
-
2
-
2
-
1
-
1
-
1/2
-
2
-
4
-
-
-
-
-
Directions
Baked Ratatouille, From Gourmet magazine Posted for Zaar World Tour II, This worked great roasted! The veggies don’t mush up, and the flavors combine together beautifully Mix everything in a casserole dish (except the cheese), cover and bake at 350 degrees for 1 hour used balsamic instead of red wine vinegar to add the tiniest bit of sweetness Instead of the feta, I topped with about 1 c mozzarella and 1/4 c parmesan cheese and baked for another 10 min Delicious!, This worked great roasted! The veggies don’t mush up, and the flavors combine together beautifully Mix everything in a casserole dish (except the cheese), cover and bake at 350 degrees for 1 hour used balsamic instead of red wine vinegar to add the tiniest bit of sweetness Instead of the feta, I topped with about 1 c mozzarella and 1/4 c parmesan cheese and baked for another 10 min Delicious!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Heat Oil in a Heavy, Large Dutch Oven Over Medium Heat. Add Garlic; Stir 1 Minute. |
|
3
Done
|
Add Eggplant, Green Bell Peppers, Tomatoes, Onion, Zucchini and Basil. Saute For 5 Minutes. |
|
4
Done
|
Cover and Simmer Until All Vegetables Are Tender, Stirring Occasionally, About 25 Minutes. |
|
5
Done
|
Uncover Pot and Simmer Until Juice Thickens, Stirring Occasionally, About 10 Minutes. |
|
6
Done
|
Mix in Vinegar; Season to Taste With Salt and Pepper. |
|
7
Done
|
Spread in 9-Inch Pie Dish. |
|
8
Done
|
Sprinkle With Cheese, If Desired. |
|
9
Done
|
Bake Until Heated Through, About 20 Minutes. |
