Ingredients for Ratatouille Terrine
- 6 tablespoons olive oil
- 1 medium onion, thinly sliced
- Gruyere Cheese
- 2 medium zucchini, thinly sliced
- Fresh Basil
- 2 teaspoons salt
- Cayenne pepper to taste
- Red Bell Peppers
- 1 medium eggplant, thinly sliced
- Plum Tomatoes
- Fresh Thyme Leave
- Fresh Breadcrumb
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ratatouille Terrine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Ratatouille Terrine
- Preheat oven to 350°F (175°C).
- In a 12-inch non-stick skillet, heat 1 tablespoon olive oil over moderate heat. Add 1 medium onion, thinly sliced, and cook for 5 minutes, stirring occasionally.
- Spread the cooked onions evenly in the bottom of a 9x13 inch heavy casserole dish. Sprinkle with 1/4 cup (30g) grated Gruyère cheese.
- Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Sauté 2 medium zucchini, thinly sliced, in batches for 5 minutes per batch, stirring frequently. Do not overcrowd the pan. Transfer to the casserole dish, spreading evenly. Top with 1/4 cup chopped fresh basil.
- Sprinkle the zucchini layer with 1/2 teaspoon salt and a pinch of cayenne pepper.
- Heat 1 tablespoon olive oil in the skillet. Sauté 1 bell pepper (any color), thinly sliced, for 5 minutes, stirring constantly. Transfer to the casserole, spreading evenly, and top with 1/4 cup chopped fresh basil.
- Sprinkle the pepper layer with 1/2 teaspoon salt and a pinch of cayenne pepper.
- Heat 2 tablespoons olive oil in the skillet. Sauté 1 medium eggplant, thinly sliced, in batches for 5 minutes per batch, turning once. Do not overcrowd the pan. Transfer to the casserole, arranging in an even layer, overlapping slices. Top with 1/4 cup chopped fresh basil.
- Sprinkle the eggplant layer with 1/2 teaspoon salt and a pinch of cayenne pepper.
- Heat 2 tablespoons olive oil in the skillet. Sauté 1 (28 ounce) can of crushed tomatoes in 2 batches for 2 minutes per batch, stirring occasionally. Transfer to the casserole and spread evenly.
- Top the tomato layer with the remaining 1/4 cup chopped fresh basil.
- Sprinkle the tomatoes with the remaining 1/2 teaspoon salt, remaining cayenne pepper, remaining 1/4 cup (30g) Gruyère cheese, and 1 teaspoon dried thyme. Top with 1/2 cup breadcrumbs.
- Cover the casserole with foil or a lid and bake for 30 minutes.
- Remove the foil or lid and bake for another 30 minutes, or until the breadcrumbs are golden brown.
- Let cool slightly before serving. The Ratatouille Terrine may be made 1 day ahead and chilled, covered. Serve warm or at room temperature.
- Enjoy with lemon and basil spaghetti for a complete meal!
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
36g
Fat
23g
Carbs
8g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Casseroles Main Dish Vegetables French Oven European Potluck Dinner Party Kid Friendly Summer Vegetarian Dietary Low Cholesterol Seasonal Low Calorie Low Carb Low In Something Onions Peppers Tomatoes Taste Mood Savory To Go Equipment 4 Hours Or Less
