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.
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
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Preheat oven to 375 degrees F.
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In a large non-stick skillet, add olive oil and sauté onions and garlic for 2 to 3 minutes.
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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.
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In a large nonstick grill pan, grill the zucchini and eggplant for 2 to 3 minutes on each side.
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Add 1 cup of the sauce to a casserole dish. Layer the eggplant, squash, and zucchini.
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Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake for 40 minutes.
Nutrition
- Calories: 222.43kcal
- Fat: 9.84g
- Saturated Fat: 4.20g
- Monounsaturated Fat: 4.07g
- Polyunsaturated Fat: 0.83g
- Carbohydrates: 28.16g
- Fiber: 8.48g
- Sugar: 12.41g
- Protein: 10.19g
- Cholesterol: 21.69mg
- Sodium: 865.28mg
- Calcium: 238.04mg
- Potassium: 1080.67mg
- Iron: 2.84mg
- Vitamin A: 114.66µg
- Vitamin C: 115.89mg
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