fbpx

RATATOUILLE CASSEROLE

RATATOUILLE CASSEROLE

Ratatouille is a classic French vegetable stew that makes for a tasty and healthy side dish or a hearty vegetarian meal.  I like to serve it with Perfectly Moist Boneless Skinless Chicken Breasts and Basic Biryani Rice.

Julia Child revamped the original Provence recipe by making a thick ‘stewed’ sauce and then artfully arranging slices of vegetables on top before baking.  It is as beautiful as it is delicious.

A healthy side dish, Ratatouille casserole is a baked sliced eggplant, potatoes, tomatoes, and eggplant in an herbaceous tomato sauce.

This recipe is one that you’ll feel good about serving to your family.  The casserole makes a great light lunch or vegetarian dinner. Because the vegetables are roasted, they become tender and sweet.  Even your pickiest eater will enjoy them.

WHAT IS IN A RATATOUILLE CASSEROLE?

Since this healthy side dish was created to use the beautiful bounty of vegetables in late summer, zucchini, tomatoes, and eggplant are standard in the recipe. Adding thin slices of potato will make the dish heartier and provide another texture.  

The sauce brings more tomatoes, onions, garlic, carrots, and red peppers to the dish, simmered together as a rich, zesty sauce.  It’s layered on the bottom of the casserole and bakes up around the layers of vegetables.

The key to making this dish is picking vegetables that are similar in width and using a mandolin or a food processor to slice them as thin as possible.

ADDITIONS TO RATATOUILLE

  • If you aren’t keeping the dish vegan, a sprinkle of Parmesan cheese in the sauce and on top of the layered vegetables adds saltiness and compliments the tomatoes.
  • A layer of cheese sauce or a bechamel sauce over the tomato sauce is a rich addition.
  • Play with the herbs.  Keep a French flair by adding Herbs de Provence instead of the Italian seasoning.   
  • Add canned green chiles, cumin and chili powder for a South of the Border treat.

A healthy side dish, Ratatouille casserole is a baked sliced eggplant, potatoes, tomatoes, and eggplant in an herbaceous tomato sauce.

EQUIPMENT TO MAKE THIS RECIPE EASIER

I hope you enjoy this healthy side dish recipe.  If you’re looking for a few more ideas for a Meatless Monday meal, this recipe for Easy Vegetable Lo Mein is quick and tasty.

For a meatless comfort meal, give Spaghetti Aglio e Olio a try.  Or enjoy a steaming cup of The Best Cheese Soup or Cuban Black Bean Soup to curl up with and relax.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

RATATOUILLE CASSEROLE


  • Author: Eats By The Beach
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 40 minutes
  • Yield: Serves 6 1x

Description

Roasted vegetables arranged in a beautiful pattern over a spiced tomato sauce is a healthy side dish that makes a satisfying meatless meal or light lunch.


Scale

Ingredients

3 fresh, ripe tomatoes

1 thin eggplant (chinese or Italian eggplant)

1 zucchini

2 russet potatoes

Kosher salt and ground black pepper

3 tablespoons olive oil, divided

1 medium onion, halved and very thinly sliced

4 large garlic cloves, minced

2 cups canned diced tomatoes

2 jarred roasted red peppers, chopped

1 small carrot, grated

½ teaspoon Italian seasoning

½ teaspoon thyme

½ teaspoon dried rosemary

1 bay leaf


Instructions

Preheat the oven to 350 degrees.  Spray a large oval baking dish with cooking spray.  Set aside.

Use a mandolin or food processor with the slicing attachment to slice the tomatoes, zucchini, potatoes, and eggplant as thinly as possible – about ⅛-inch thick.

Bring a large pot of water to a full rolling boil and add the sliced potatoes.  Allow them to cook for about 3 or 4 minutes. Drain and rinse with cold water to stop the cooking process.

Lightly toss all of the vegetable slices with salt, pepper, and 2 tablespoons olive oil.  Set aside.

In a skillet over medium heat, add the remaining 1 tablespoon olive oil, onions, and garlic.  Saute the vegetables until soft and translucent, about 10 minutes.  

Pour in the canned tomatoes, red peppers, carrot, Italian seasoning, thyme, rosemary, and bay leaf.  Stir to combine and simmer for about 10-15 minutes or until most of the liquid has evaporated. 

Remove from the heat and discard the bay leaf.

Spoon the sauce into the bottom of the prepared baking dish.

Using the thinly sliced vegetables, arrange the slices in an alternating pattern along the outer edge of the dish.  Follow the outer edge of the dish and work in a circle towards the middle until the dish is full.

Cover the baking dish with foil and bake in the preheated oven for 40 -45 minutes.  Remove the foil and continue to bake for another 10 minutes.

Serve garnished with parsley or a sprinkle of fresh rosemary.

This dish can be served either hot or cold.


  • Category: Side Dish
  • Method: Bake
  • Cuisine: French

Keywords: healthy side dish, vegetable casserole, vegan, vegetarian, French cuisine, French recipes, roasted vegetables,

Yum
Related Posts Plugin for WordPress, Blogger...
Please follow and like us:

Related Posts

SOUTHERN HUSHPUPPIES

SOUTHERN HUSHPUPPIES

Jump to Recipe·Print Recipe These golden, fried balls of savory cornmeal are the perfect complement to fried fish or barbecue.  This Southern recipe is as easy as it is delicious. Hushpuppies are one of those familiar, comforting dishes that bring back fond memories of family […]

Related Posts Plugin for WordPress, Blogger...
SOUTHWEST QUINOA SALAD WITH SPICY LIME VINAIGRETTE

SOUTHWEST QUINOA SALAD WITH SPICY LIME VINAIGRETTE

Jump to Recipe·Print Recipe This cold quinoa salad is bursting with bright, fresh flavors and a hint of citrus and spice.  The salad can be made in advance, making it a healthy, quick and easy recipe. Eating a dish of quinoa feels so healthy.  I […]

Related Posts Plugin for WordPress, Blogger...


Leave a Reply

Your email address will not be published. Required fields are marked *