Ratatouille Recipe - Littlelucysnackshop.Com

Ratatouille recipe

My take on the delicious french vegetable stew ratatouille features an abundance of summer veggies and fresh tomatoes its a wonderfully adaptable side dish that also tastes great as a main course for vegetarians

Ingredients – 2 tablespoons olive oil divided – 3 cloves garlic minced – 1 eggplant cut into ½inch cubes – 2 teaspoons dried parsley – salt to taste – 1 cup grated parmesan cheese – 2 zucchini sliced – 2 large tomatoes chopped – 2 cups sliced fresh mushrooms – 1 large onion sliced into rings – 1 green or red bell pepper sliced

Banner with dots direction

Rounded banner with dots 1 turn the oven on to 350 degrees fahrenheit 175 degrees celsius grease a 1quart casserole dish from bottom to side with one tablespoon of olive oil

Rounded banner with dots 2 in a medium skillet heat the remaining tablespoon of olive oil over medium heat garlic is cooked and stirred until aromatic and golden brown after adding the eggplant and parsley heat and stir for ten minutes or until the eggplant is soft and tender add salt to taste to season

Rounded banner with dots 3 evenly distribute the eggplant mixture in the bottom of the casserole dish that has been prepared then top with a few tablespoons of parmesan cheese evenly distribute the zucchini on top season with a little salt and add a bit extra cheese

Rounded banner with dots 4 continue layering in this manner with the bell pepper onion mushrooms and tomatoes finishing each layer with a sprinkle of cheese and saltbake for 45 minutes or until vegetables are soft in a preheated oven

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