End Of Summer Ratatouille Recipe

Name: End Of Summer Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 medium eggplant, diced into 1-inch cubes; 2 yellow squash, diced into 1-inch cubes; 2 zucchini, diced into 1-inch cubes; 1 red bell pepper, diced into 1-inch cubes; 1 yellow bell pepper, diced into 1-inch cubes; 1 green bell pepper, diced into 1-inch cubes; 3 large tomatoes, coarsely chopped (ripe); 1/4 cup Italian parsley, coarsely chopped; 1 red onion, peeled and coarsely chopped; 4 cloves garlic, finely diced; 1 tablespoon kosher salt; 1 teaspoon fresh ground black pepper; 2 tablespoons olive oil; 1/2 cup fresh basil leaf, chopped; 11 11 ounces chevre cheese, crumbled or 1 cup parmesan cheese, grated

Servings: persons

1/4 cup olive oil
1 medium eggplant, diced into 1-inch cubes
2 yellow squash, diced into 1-inch cubes
2 zucchini, diced into 1-inch cubes
1 red bell pepper, diced into 1-inch cubes
1 yellow bell pepper, diced into 1-inch cubes
1 green bell pepper, diced into 1-inch cubes
3 large tomatoes, coarsely chopped (ripe)
1/4 cup Italian parsley, coarsely chopped
1 red onion, peeled and coarsely chopped
4 cloves garlic, finely diced
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons olive oil
1/2 cup fresh basil leaf, chopped
11 11 ounces chevre cheese, crumbled or 1 cup parmesan cheese, grated

1
Mix together in a small bowl: parsley, red onion, garlic, 1 Tbsp salt, 1 tsp black pepper, 2 Tbsp olive oil
2
In Medium skillet, heat oil and saute eggplant and red onion until soft, stirring often.
3
Transfer eggplant/onion and oil into decorative 9x13 or larger, baking dish.
4
Toss remaining vegetables, except the tomatoes, with the parsley garlic mixture and fold into the eggplant mixture.
5
Scatter tomatoes on top.
6
Cover with foil.
7
Bake at 350 degrees for 30 to 45 minutes, or until vegetables are bubbly.
8
While baking, prepare topping: Combine 1/2 cup chopped fresh basil leaves with your choice of cheese: 11 oz log montrachet or chevre cheese, crumbled or 1 cup grated Parmesan cheese
9
Remove foil and top with basil and cheese mixture, return to oven for a scant 5 minutes.
10
Serve at once.

1461

kcal

Calories

103

Fat

Carbs

108

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

You need 16 ingredients. The key ingredients include: 1/4 cup olive oil, 1 medium eggplant, diced into 1-inch cubes, 2 yellow squash, diced into 1-inch cubes, 2 zucchini, diced into 1-inch cubes, and more.

Yes, End Of Summer Ratatouille falls under the Vegetarian 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.

End Of Summer Ratatouille

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