Name: Baked Ratatouille with Havarti Cheese Recipe
Prep time: 10 min
Cook time: 55 min
Yield: 4
Ingredients: 1 medium eggplant; 1 tsp kosher salt; 1 tbsp olive oil; ½ small onion; 3 cloves garlic; ⅛ tsp cracked black pepper; 2 cups crushed tomatoes; ⅛ tsp red pepper flakes; 1 bay leaf; 1 tsp Fresh Thyme; 4 fresh basil leaves; 1 small red bell pepper; 1 small yellow bell pepper; 6 oz zucchini; 6 oz yellow squash; 3 oz light Havarti cheese

Baked Ratatouille with Havarti Cheese Recipe

How To Make Baked Ratatouille with Havarti Cheese

Have a vegetarian meal with this baked ratatouille made with layers of grilled eggplant, zucchini, and squash topped with spiced tomato sauce and cheese.

Preparation: 10 minutes

Cooking: 55 minutes

Total: 1 hour 5 minutes

Serves:

Ingredients

1medium eggplant,sliced ⅛-inch thick
1tspkosher salt
1tbspolive oil
½small onion,diced
3clovesgarlic,crushed
⅛tspcracked black pepper
2cupscrushed tomatoes
⅛tspred pepper flakes,optional
1bay leaf
1tspfresh thyme
4fresh basil leaves,finely chopped
1small red bell pepper,diced
1small yellow bell pepper,diced
6ozzucchini,(1 small), sliced ⅛th inch thick
6ozyellow squash,(1 small), sliced ⅛th inch thick
3ozlight Havarti cheese,shredded

Instructions

Preheat oven to 375 degrees F.
In a large non-stick skillet, add olive oil and sauté onions and garlic for 2 to 3 minutes.
Add 1 teaspoon salt, black pepper, tomato sauce, red pepper flakes if using, bay leaf, thyme, basil, red and yellow bell pepper. Sauté for another 5 to 8 minutes on medium-low heat.
In a large nonstick grill pan, grill the zucchini and eggplant for 2 to 3 minutes on each side.
Add 1 cup of the sauce to a casserole dish. Layer the eggplant, squash, and zucchini.
Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake for 40 minutes.