Ingredients for End Of Summer Ratatouille
- 3 tbsp Olive Oil
- 1 medium Eggplant
- Yellow Squash
- 1 medium Zucchini
- Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Green Bell Pepper
- 2 cups Cherry or Grape Tomatoes
- 1/4 cup chopped fresh Italian Parsley
- 1/2 medium Red Onion
- 2 cloves minced Garlic
- 1 tbsp Kosher Salt
- 1 tsp Fresh Ground Black Pepper
- 1/2 cup chopped Fresh Basil Leaves
- 11 oz crumbled Montrachet cheese
- 1 cup chopped Mushrooms
- 1 cup grated Parmesan cheese (optional substitute)
- 11 oz crumbled Chèvre cheese (optional substitute)
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How to Make End Of Summer Ratatouille
- Preheat oven to 350°F (175°C).
- In a small bowl, whisk together 1/4 cup chopped fresh parsley, 1/2 medium red onion (finely chopped), 2 cloves garlic (minced), 1 tbsp salt, 1 tsp black pepper, and 2 tbsp olive oil.
- In a medium skillet, heat 1 tbsp olive oil over medium heat. Add 1 medium eggplant (diced) and the chopped red onion. Sauté until softened, about 8-10 minutes, stirring frequently.
- Transfer the eggplant and onion mixture to a 9x13 inch (or larger) baking dish.
- Add 1 medium zucchini (diced), 1 green bell pepper (diced), 1 yellow bell pepper (diced), and 1 cup of chopped mushrooms to the parsley-garlic mixture. Gently fold these vegetables into the eggplant mixture in the baking dish.
- Arrange 2 cups of cherry or grape tomatoes on top of the vegetable mixture.
- Cover the baking dish with foil.
- Bake for 30-45 minutes, or until the vegetables are tender and bubbly.
- While the ratatouille is baking, prepare the topping: combine 1/2 cup chopped fresh basil leaves with either 11 oz of crumbled Montrachet or chèvre cheese, OR 1 cup of grated Parmesan cheese.
- Remove the foil from the baking dish. Sprinkle the basil and cheese mixture evenly over the ratatouille.
- Return to the oven for 5 minutes, or until the cheese is melted and slightly browned.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
26g
Fat
7g
Carbs
5g
