French·non-vegetarian·medium

Roasted Ratatouille Gratin

Name: Roasted Ratatouille Gratin
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 28.0 ounce canned tomatoes; 1.0 cup cremini mushrooms; 1.0 tablespoon bread crumbs; 0.5 cup wine; 1.0 pound eggplant; 0.5 cup basil; 1.0 tablespoon rosemary; 1.0 tablespoon thyme; 1.0 leek; 4.0 servings olive oil; 1.0 cup parmesan cheese; 1.0 Dash pepper; 0.5 bell pepper; 1.0 teaspoon sea salt; 1.0 large shallot; 1.0 cup zucchini

Alright, folks! Today, I'm gonna share with you my twist on the classic Roasted Ratatouille Gratin. Trust me, this dish is a real crowd-pleaser, perfect for impressing your guests or simply treating yourself to some veggie goodness. I remember the first time I made this dish, I accidentally used way too much wine. Let's just say the ratatouille ended up a bit more "boozy" than intended! But hey, we learn from our mistakes, right? Pro tip: Don't skip the step of salting your eggplant slices before roasting. This helps draw out excess moisture and ensures they get nice and crispy in the oven. So, grab your canned tomatoes, mushrooms, herbs, and all the other good stuff. Follow the recipe instructions (check the source website) and get ready to indulge in the rich flavors of this Roasted Ratatouille Gratin. And remember, a glass of wine on the side is totally optional – just go easy on it, unlike someone I know (wink). Happy cooking, my friends! Enjoy every bite of this comforting and delicious dish.

60 min(prep 20 + cook 40)

4 servings

250 kcal

Ingredients

canned tomatoes28.0 ounce
cremini mushrooms1.0 cup
bread crumbs1.0 tablespoon
wine0.5 cup
eggplant1.0 pound
basil0.5 cup
rosemary1.0 tablespoon
thyme1.0 tablespoon
leek1.0
olive oil4.0 servings
parmesan cheese1.0 cup
pepper1.0 Dash
bell pepper0.5
sea salt1.0 teaspoon
shallot1.0 large
zucchini1.0 cup

Nutrition

250 kcalper serving

Protein8g12%

Carbs35g54%

Fat10g15%

Fiber7g11%

Sugar5g8%

Directions

1
Preheat your oven to 375°F (190°C).
2
Slice the eggplant, zucchini, and bell pepper into 1/4-inch rounds. Thinly slice the leek and shallot.
3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the leek and shallot until softened, about 3 minutes.
4
Add the sliced mushrooms and cook for 2 minutes. Pour in the wine and let it reduce by half.
5
Stir in the canned tomatoes, thyme, and rosemary. Simmer for 5 minutes, then season with salt and pepper.
6
Arrange half of the tomato sauce in a baking dish. Layer the eggplant, zucchini, and bell pepper slices on top.
7
Spread the remaining sauce over the vegetables. Sprinkle with basil, bread crumbs, and Parmesan cheese.
8
Drizzle with olive oil and bake for 35-40 minutes until bubbly and golden. Let rest for 5 minutes before serving.

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