Baked Ratatouille with Bacon

Name: Baked Ratatouille with Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stick carrot; 2 medium sized potatoes; 4 tomatoes; 6 strips of bacon; 1 shredded mozarella; 1 shredded parmesan; 1 chopped parsley; 1 chopped basil; 3 tsp salt; 3 tsp pepper; 1 tsp dried rosemary; 1 tsp dried thyme

Eats Now Editorial Team · 442 kcal · Meat & Poultry

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Baked Ratatouille with Bacon – a delicious recipe with carrot, potatoes, tomatoes, bacon, mozarella, parmesan. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 stick carrot
2 medium sized potatoes
4 tomatoes
6 strips of bacon
1 shredded mozarella
1 shredded parmesan
1 chopped parsley
1 chopped basil
3 tsp salt
3 tsp pepper
1 tsp dried rosemary
1 tsp dried thyme

1
Cut vegetables into flat circles
2
Grease baking pan and lay out the vegetables one kind after another.
3
This recipe will make 2 layers using a small baking pan.
4
Once all vegetables are laid down, add seasoning on top - salt, pepper, herbs.
5
Make sure to spread evenly.
6
Top with strips of bacon and then add the cheeses.
7
Bake covered with foil for 15 mins at 356F.
8
Remove cover and broil for 10 more mins to brown the cheese on top.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 stick carrot, 2 medium sized potatoes, 4 tomatoes, 6 strips of bacon, and more.

Yes, Baked Ratatouille with Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
442 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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