Ratatouille is a delicious vegetable dish that can stand alone or be served with protein of your choice. One skillet and one casserole dish are all you need, fairly simple prep and then bake for 45 minutes. I add shredded 6 Italian cheese mix to the top the last few minutes and then serve.
2 zucchini, sliced
2 tomatoes, diced
3 ribs celery, sliced
1 onion, thin slices (rings)
1 bell pepper, cut into strips
1 cup mushrooms, sliced (optional)
1 cup Parmesan cheese, I like fresh but can use grated
1/2 cup Shredded 6 cheese Italian
3 cloves garlic, grated
2-3 tsp parsley flakes
salt to taste
olive oil
Preheat oven to 350 degrees. Coat bottom and sides of a 2 quart casserole dish with olive oil.
In skillet, heat about a tbsp of olive oil and add garlic, let garlic start to brown and then add in eggplant and 1 tsp of the parsley flakes. Cook until eggplant starts to turn soft, about 10-15 minutes. Stir often, if starts to stick to pan okay to add a bit more olive oil! Salt to taste.
Put cooked eggplant into bottom of casserole dish, sprinkle with Parmesan cheese.
Layer with veggies and after each layer add a bit more of the parsley, salt and Parmesan cheese.
Zucchini
Mushrooms
Onions
Bell Pepper
Celery
Tomato
I bake about 45 minutes and then take out and add the shredded cheese to the top and put back in the oven for about 5 minutes or so. Long enough to let the cheese melt.
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