Name: Vegetarian Ratatouille Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 medium zucchinis, sliced; 2 medium yellow squash, sliced; 1 large eggplant, sliced; 2 bell peppers (red and yellow), sliced; 1 large onion, thinly sliced; 4 cloves of garlic, minced; 1 can (14 oz) diced tomatoes, drained; 1/4 cup fresh basil, chopped; 1/4 cup fresh parsley, chopped; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Olive oil

Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
In a large skillet over medium heat, drizzle olive oil and sauté the sliced onions until they are translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the sliced zucchinis, yellow squash, eggplant, and bell peppers to the skillet. Cook the vegetables, stirring occasionally, until they are tender but still slightly firm, about 10-12 minutes. Season with salt, pepper, and dried thyme.
Spread half of the drained diced tomatoes on the bottom of the greased baking dish. Layer half of the sautéed vegetables on top of the tomatoes. Sprinkle with half of the chopped basil and parsley.
Repeat the layering process with the remaining diced tomatoes, sautéed vegetables, fresh basil, and parsley.
Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
Return the casserole to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Your Vegetarian Ratatouille Casserole is now ready to be served.

Ingredients

Instructions

Nutrition Facts

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