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
Ratatouille With Parmesan Cheese Recipe In 4K HDR
#ratatouille #ratatouillerecipe
In a pot with one spoon of butter, sweat an onion that has been sliced. Add one chopped tomato. Stir until they are well mixed.
If it gets too dry, add a dash of water. Next, add one chopped squash and cook for a few minutes. Next add one chopped zucchini and cook for a few minutes as well. Season with 1/2 salt and black pepper.
Next, transfer all the pan contents to a baking dish, and sprinkle as much parmesan as you want. Bake in an oven at 200 Celsius no fan mode for 20 minutes.
And that’s it, so easy to do and very delicious from the sweetness of the vegetables and the umami from the cheese.
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Two Cheese Ratatouille Pasta Bake
Homemade Layered Ratatouille Recipe (Step-by-Step) | HowToCook.Recipes
This delicious layered Ratatouille recipe is not only beautiful but it is absolutely packed with flavor! It is the perfect dish for vegetarians or vegans.
View FULL Step-by-Step recipe here:
Ingredients:
4 tbsp olive oil (divided)
4 garlic cloves (minced)
1/2 small onion (chopped)
1/3 cup carrot (shredded)
14 oz crushed tomatoes
2 tsp dried basil
1/2 tsp dried parsley
1 small eggplant (sliced 1/8 inch thick circles)
2 small zucchini (sliced 1/8 inch thick circles)
3 Roma tomatoes (sliced 1/8 inch thick circles)
salt (to taste)
black pepper (to taste)
Instructions:
1. Preheat the oven to 375F. In a large nonstick pan, heat 2 tablespoons of olive oil over medium high heat. Add in the onion, garlic, and carrot and cook until tender, about 5 minutes. Next, add in the crushed tomatoes and seasonings and simmer for 15 minutes. Taste and adjust the seasoning with salt and pepper. Once the sauce has thickened, pour into a 2 quart baking dish. Arrange the sliced vegetables in a circular pattern standing upright in the dish over the sauce. Brush with the remaining olive oil. Cover and bake for 30 minutes, then uncover and bake until vegetables are tender. Serve immediately.
#ratatouillerecipe #easyratatouillerecipe #bestratatouillerecipe #howtocook.recipes
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Veggie Ratatouille with Mozzarella Cheese
How to Make Ratatouille Casserole | Casserole Recipe | Allrecipes.com
Get the recipe @
Watch how to make a ratatouille casserole like they serve in the movie by the same name! Choose long, narrow vegetables for this recipe—like eggplant, zucchini, and squash. Serve it with a loaf of crusty bread!
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IRRESISTIBLE OVEN-BAKED RATATOUILLE
Ratatouille is a staple in my home! I vary the ingredients ever so slightly based on what's in season and what tastes good from my greengrocer. A must is always tomato and zucchini as they mingle perfectly when simmering. Tomatoes are a wonderful source of vitamin B6, C, K, beta-carotene, potassium and manganese. The lycopene (phytonutrient) in tomatoes has been linked to lower rates of heart disease and stroke. Zucchini is a good source of B-group vitamins, which are essential for providing the body with energy and boosting the metabolism.
INGREDIENTS
4 zucchini (courgette), cut into thick slices
2 red onions, peeled and cut into thick wedges
3 red capsicum (bell peppers), cut into large chunks
2 cans Roma tomatoes OR 6 Roma tomatoes, quartered
3-6 cloves garlic, left whole
2 tablespoons extra virgin olive oil
generous pinch of sea salt
Your choice of cheese. I recommend goat's fetta, grilled halloumi or parmesan.
METHOD
PREHEAT your oven to 180°C (350°F) fan-forced.
COMBINE all the ingredients into a baking dish and coat with olive oil and a pinch of salt.
BAKE for 60 minutes, stirring halfway through cooking.
ADD your choice of cheese, and enjoy!
Love this dish? Find this recipe and more in my cookbook Earth To Table.
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Teresa Cutter is a classically trained chef, nutritionist, author, accredited fitness trainer and media personality. Teresa's brand philosophy is really about celebrating the elegance and power of pure, wholesome and unadulterated ingredients.
Some would say it is a new definition of culinary luxury. Teresa is the founding director of The Healthy Chef Functional Food Range that consists of organically sourced proteins, superfoods, teas and nutritional-based wholefood products.
The Healthy Chef is also a boutique media and publishing company producing quality healthy cookbooks for the Australian and worldwide market.