End Of Summer Ratatouille Recipes
END OF SUMMER RATATOUILLE
This is one of the recipes I adopted. With proper instructions to follow, it's very tasty! Thank goodness we can get a variety of fresh produce year round!
Provided by spatchcock
Categories Free Of...
Time 1h17m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix together in a small bowl: parsley, red onion, garlic, 1 Tbsp salt, 1 tsp black pepper, 2 Tbsp olive oil
- In Medium skillet, heat oil and saute eggplant and red onion until soft, stirring often.
- Transfer eggplant/onion and oil into decorative 9x13 or larger, baking dish.
- Toss remaining vegetables, except the tomatoes, with the parsley garlic mixture and fold into the eggplant mixture.
- Scatter tomatoes on top.
- Cover with foil.
- Bake at 350 degrees for 30 to 45 minutes, or until vegetables are bubbly.
- While baking, prepare topping: Combine 1/2 cup chopped fresh basil leaves with your choice of cheese: 11 oz log montrachet or chevre cheese, crumbled or 1 cup grated Parmesan cheese
- Remove foil and top with basil and cheese mixture, return to oven for a scant 5 minutes.
- Serve at once.
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