"Ratatouille is a classic French vegetable dish served in the summer when produce is at its peak flavor. The dish comes from Provence on the Mediterreanean coast of France. The region is known for plenty of sun in the summer, the perfect place for growing eggplant, tomatoes and zuchinni. Summer Ratatouille with Four Cheeses."
Summer Ratatouille with Four Cheeses
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Prep time: 15mins
Cook time: 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 4 cloves garlic, minced
- 1/2 cup finely chopped red onion
- 1 eggplant cut into thick slices
- 2 large tomatoes cut into thick slices
- 1 large zuchinni cut into thick slices
- 1/2 cup each grated parmesan, asiago, romano cheese
- 1 tablespoon herbes de provence
- 1 teaspoon each salt and black pepper
- 1/3 cup extra-virgin olive oil
- 1 cup mozarella balls
- fresh oregano and thyme for garnish
Method
Step 1
Heat the oven to 375. Start by stacking the vegetables in a row. Add slices of eggplant in one row, then a row of sliced tomatoes and a row of sliced zucchini. Sprinkle the minced garlic and chopped onions over the vegetables.
Step 2
Sprinkle ½ of the grated parmesan, asiago and romano cheeses over the vegetables. Season with salt, pepper, Herbes de Provence and then drizzle with the olive oil.
Step 3
Bake the ratatouille in the oven for 40 minutes until the vegetables are tender and bubbling. Open the oven and sprinkle the remaining parmesan, asiago and romano cheese over the top of the ratatouille. Add the mozarella balls and return the ratatouille back to the oven and melt the cheeses, 5 minutes.
Step 4
Garnish the ratatouille with fresh oregano and thyme and serve.