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
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 & Garlic Bread Casserole by Rachael
“I can’t make ratatouille without thinking of Remy, the adorable cartoon rat,” says Rach.
How to Make Ratatouille | Allrecipes.com
Get the recipe @
Watch how to make a classic vegetable casserole that uses all the tastiest veggies of summer. Slices of eggplant, zucchini, bell peppers, mushrooms, and tomatoes are combined with Mediterranean herbs and grated Parmesan cheese for a healthy vegetarian dinner. It's also a delicious side dish with grilled or roasted meats.
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How to Cook Ratatouille and Cheese Gratin
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In this video I demonstrate how to bake my ratatouille and cheese gratin, a delicious side dish that tastes great hot or cold.
Ratatouille and Cheese Gratin
Ingredients:
2 medium courgettes/zucchini, thinly sliced.
1 medium aubergine/eggplant, thinly sliced.
Half an onion, thinly sliced.
1 medium capsicum/sweet pepper, thinly sliced.
2 tomatoes, thinly sliced.
About 3 tbsps extra virgin olive oil.
About 3 cloves of garlic, finely chopped.
1 tsp herbes de Provence.
Salt and freshlyground black pepper to taste.
500ml Italian passata/sieved tomatoes or 1 can of Italian chopped tomatoes.
Method:
Layer the vegetables in a baking/gratin dish as shown in the video, seasoning each layer with salt, pepper and herbes de Provence. Add about a tablespoon of olive oil per layer.
Finish with a capping layer of courgettes/zucchini and a final splash of olive oil.
Add all the passata/sieved tomatoes.
Cover and bake at 180C/350F for 1 hour.
Remove the lid and add all the grated cheese.
Bake uncovered at 200C/400F for 20 minutes or until the cheese looks perfect.
Serving:
Serve with grilled meat, baked fish, roast meats or steaks. The juices in the bottom of the baking dish make a delicious tomato soup.
Note:
An extralazy way of making this is to dice all the vegetables to roughly the same size, say 2cm cubes, then season it all at once. This saves time layering but it will also change the texture and nature of the finished dish.
Enjoy!
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Creamy & Smoky Ratatouille - The BEST Ratatouille Recipe! Just like in the movie!!
FULL RECIPE HERE:
This video is sponsored by Pompeian. A smoky and creamy version of the classic French dish, sponsored by Pompeian. This easy and delicious Ratatouille recipe is made with heirloom tomatoes, zucchini, eggplant and the most amazing red bell pepper and tomato sauce. I can’t think of a better way to enjoy the last days of summer and celebrate National Olive Oil Month! Visit
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Ratatouille Bake with Cheese #recipe #seasonalrecipe #healthyrecipes @charlottesquickkitchen5371