How To make Cheese Ratatouille Casserole
4 ea Bacon; Slices, Diced
1/2 ea Md Eggplant; *
1 ea Onion; Md, Cut In Wedges
1 ea Md Zucchini; Sliced
2/3 c Wheat Germ
2 c Monterey Jack Cheese; Grated
2 ea Md. Tomatoes; Sliced
8 oz Tomato Sauce; 1 Cn
1/4 c Water
1 ts Oregano Leaves; Crushed
1/2 ts Marjoram Leaves; Crushed
1/4 ts Rosemary Leaves; Crushed
1/4 ts Salt
* Cut the eggplant into 1/2-inch cubes. Fry the bacon in a large skillet, until almost crisp. Add the eggplant, onion and zucchini. Saute until the eggplant is tender, about 10 minutes. Place half the vegetables in 4 individual casseroles (1 1/2 to 2 cups capacity) and spoon the wheat germ on top of the vegetables. Sprinkle with half of the cheese. Top with the tomatoes and remaining vegetables. Combine the tomato sauce, water and seasonings then pour the mixture over the vegetables. Sprinkle with the remaining cheese. Bake, uncovered, at 375 degrees F. for 20 minutes or until hot.
How To make Cheese Ratatouille Casserole's Videos
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Miguel Maestre's Ratatouille Mac and Cheese
Can’t choose whether to have roast vegetables or a comforting pasta bake for dinner? Why not take a page out of Miguel’s book and try his Mac & Cheese Ratatouille Bake, which combines two classic dishes to create something completely new and delicious. Find the full recipe on our website: bit.ly/MiguelsRatatouille
Mac 'n' Cheese Ratatouille Bake | Parents
The Mac 'n' Cheese Ratatouille Bake is packed with vegetables and puts a new spin on a French classic that the whole family will love.
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How to Make a Classic Ratatouille Recipe
One of my first experiences while working as a line cook at the age of 15 at one of my favorite restaurants in St. Louis was making risotto and ratatouille. They were the staple side items that we often served up to accompany main entrees on the menu. I remember everything from prepping the zucchini, squash and eggplant to the sautéing of the vegetables and then finishing it off with herbs and cheese and sending it out the door to dining room guests. I’ll forever cherish those foundational moments of my culinary journey, which is why I do so many recipes like this How to Make a Classic Ratatouille Recipe.
Learn How to Make a Classic Ratatouille Recipe that is layered with zucchini, squash, tomatoes, egg plant, onions and bell peppers.
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How to Make a Classic Ratatouille Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Chef Billy Parisi
Ingredients:
28 ounces of crushed tomatoes
2 tablespoons of fresh thyme leaves
2 thinly sliced zucchini
2 thinly sliced yellow squashes
2 thinly sliced egg plants
2 thinly sliced tomatoes
2 seeded red bell peppers cut into 1” squares
1 peeled and thinly sliced red onion
Kosher salt and fresh cracked pepper to taste
chopped fresh parsley and shredded parmesan cheese for garnish
Instructions:
1. Preheat the oven to 375°.
2. Pour the tomatoes to the bottom of a pan and season well with salt, pepper and 1 tablespoons of fresh thyme.
3. Next, alternately layer the vegetable slices around the outside of 12” cast iron skillet packing them in tight. Do the same to the inside of the skillet and then place a zucchini and squash rose in the center.
4. See the video for details
5. Season the top of the vegetables with salt and pepper, and 1 tablespoons of thyme and bake at 375° for 40 to 45 minutes or until crispy brown on top and cooked throughout.
6. Garnish with chopped parsley and shredded parmesan cheese.
How to Make Ratatouille Bake | Casserole Recipe | Allrecipes.com
Get the the recipe @
Watch how to make baked ratatouille with cheese ravioli. This one-dish casserole features eggplant, zucchini, bell pepper, onions, garlic, and tomatoes baked with cooked cheese ravioli and topped with mozzarella cheese. Such a tasty way to use up produce from the garden.
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