cheese ratatouille casserole main dish

Author of this recipe: Kathryne Blowers

Cheese Ratatouille Casserole: A flavorful blend of veggies & mozzarella in a savory tomato sauce, perfect for any meal! #ratatouille #cheesecasserole #vegetarianrecipes

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Ingredients

• - **Cheese Ratatouille Casserole Ingredients:**
• - Eggplant, sliced into rounds (local, organic)
• - Zucchini, chopped (seasonal, fresh)
• - Bell peppers, diced (colorful, crunchy)
• - Onions, finely chopped (sweet, caramelized)
• - Tomatoes, diced (juicy, vine-ripened)
• - Garlic cloves, minced (fresh, aromatic)
• - Olive oil (extra virgin, cold-pressed)
• - Basil leaves, fresh or dried (herbal, aromatic)
• - Parmesan cheese, grated (rich, flavorful)
• - Mozzarella cheese, sliced or shredded (melt-in-your-mouth, creamy)
• - Feta cheese, crumbled (crispy, tangy)
• - Salt and pepper, to taste (seasoning, natural)
• - Herbes de Provence (traditional, French blend)

Steps

1. ### Cheese Ratatouille Casserole Recipe: A Flavorful Main Dish
3. #### Introduction
4. Ratatouille is a classic French stew made from an array of vegetables, but why not add some cheese to make it even more delicious? This cheese ratatouille casserole combines the rich flavors of traditional ratatouille with a creamy layer of melted cheese for an unforgettable main dish. Follow these detailed steps to create this comforting meal.
6. #### Ingredients
7. - 2 medium zucchinis, sliced
8. - 1 large eggplant, cut into cubes
9. - 2 red bell peppers, sliced
10. - 2 large tomatoes, chopped
11. - 1 small yellow onion, finely chopped
12. - 3 cloves garlic, minced
13. - 1/4 cup olive oil
14. - 1 tsp dried thyme
15. - Salt and pepper to taste
16. - 10 oz shredded mozzarella cheese
17. - 1/2 cup grated Parmesan cheese
18. - Fresh basil leaves for garnish (optional)
20. #### Instructions
22. 1. **Preparation of Vegetables**
23. - Wash all the vegetables thoroughly.
24. - Slice the zucchinis into thin rounds, cube the eggplant, and slice the bell peppers.
26. 2. **Sautéing Vegetables**
27. - Heat olive oil in a large skillet over medium heat.
28. - Add chopped onions and garlic; sauté until softened (about 3 minutes).
29. - Stir in thyme, salt, and pepper to taste.
30. - Add zucchinis, bell peppers, tomatoes, and eggplant. Cook for about 15-20 minutes or until the vegetables are tender but still retain some crunch.
32. 3. **Assembling the Casserole**
33. - Preheat your oven to 375°F (190°C).
34. - Grease a baking dish with a little olive oil.
35. - Spread half of the cooked vegetable mixture at the bottom of the baking dish.
37. 4. **Adding Cheese Layers**
38. - Sprinkle half of the shredded mozzarella and Parmesan cheese over the vegetables.
39. - Add another layer of the remaining vegetables on top of the cheese.
41. 5. **Final Cheese Layer**
42. - Spread the remaining cheese (both mozzarella and Parmesan) evenly on top.
44. 6. **Baking and Serving**
45. - Bake in the preheated oven for 20-30 minutes or until the cheese is melted, bubbly, and lightly golden.
46. - Remove from the oven and let it sit for a few minutes before serving.
48. 7. **Serving Suggestions**
49. - Garnish with fresh basil leaves if desired.
50. - Serve warm as a hearty main dish or side alongside grilled chicken or fish.
52. #### Tips
53. - For an extra creamy texture, you can add a dollop of cream cheese or sour cream to the cheese layer.
54. - Use different types of cheese such as provolone or cheddar for variations in flavor and texture.
56. #### Conclusion
57. This cheese ratatouille casserole is not only delicious but also packed with nutrients from its vegetable base. Perfect for a cozy dinner, it's easy to customize according to your taste preferences. Enjoy creating this comforting meal!
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