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Ratatouille Casserole is a colorful, hearty dish that brings the flavors of Provence right to your kitchen. Perfect for a cozy dinner, this recipe layers eggplant, zucchini, yellow squash, and bell peppers in a rich tomato sauce. It's simple yet impressive, making it a go-to for both weeknight meals and special occasions. Let's dive into this vibrant, veggie-packed delight!
The name of the recipe: Ratatouille Casserole Recipe
Ingredients:
- 1 large sliced into rounds eggplant
- 2 medium sliced into rounds zucchini
- 2 medium sliced into rounds yellow squash
- 1 large sliced into rounds red bell pepper
- 1 large sliced into rounds yellow bell pepper
- 1 large sliced into rounds onion
- 4 cloves minced garlic
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 can 15 oz tomato sauce
Instructions:
- Preheat oven to 375°F (190°C).
- Spread tomato sauce on the bottom of a baking dish.
- Layer the sliced vegetables in the dish, alternating them.
- Drizzle with olive oil and sprinkle with garlic, thyme, basil, salt, and pepper.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10 minutes, until vegetables are tender.
What You Will Need
H2: What you will need to make ratatouille casserole
- Eggplant: Adds a rich, meaty texture and absorbs flavors well, making it a key component in this vegetable medley.
- Zucchini: Provides a mild, slightly sweet flavor and tender texture, balancing the dish with its lightness.
- Yellow squash: Similar to zucchini, it adds color and a subtle sweetness, enhancing the overall flavor profile.
- Red bell pepper: Brings a sweet, slightly fruity taste and vibrant color, making the dish visually appealing.
- Yellow bell pepper: Adds a mild, sweet flavor and bright color, complementing the other vegetables.
- Onion: Offers a slightly sweet, savory base flavor that enhances the taste of the other ingredients.
- Garlic: Infuses the dish with a robust, aromatic flavor, essential for depth and complexity.
- Olive oil: Helps to meld the flavors together and adds a rich, smooth texture to the vegetables.
- Dried thyme: Adds an earthy, slightly minty flavor that pairs well with the other herbs and vegetables.
- Dried basil: Brings a sweet, peppery note that enhances the overall flavor of the casserole.
- Tomato sauce: Provides a tangy, savory base that ties all the vegetables together, creating a cohesive dish.
Tools and Instruments Required
What tools/instruments will be needed to make Ratatouille Casserole Recipe
- Baking dish: Essential for layering and baking the vegetables evenly, ensuring they cook through without drying out.
- Sharp knife: Crucial for slicing vegetables into uniform rounds, which helps them cook evenly and look appealing.
- Cutting board: Provides a stable surface for safely slicing all the vegetables.
- Foil: Used to cover the dish during baking, trapping steam to keep the vegetables tender.
- Measuring spoons: Necessary for accurately measuring spices and olive oil, ensuring consistent flavor throughout the dish.
Ratatouille Casserole Recipe
Equipment
- Baking Dish
- Knife
- Cutting board
- Oven
Read more: Jambalaya Casserole Recipe
Ingredients:
Main Ingredients
- 1 large eggplant sliced into rounds
- 2 medium zucchini sliced into rounds
- 2 medium yellow squash sliced into rounds
- 1 large red bell pepper sliced into rounds
- 1 large yellow bell pepper sliced into rounds
- 1 large onion sliced into rounds
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 can tomato sauce 15 oz
Instructions:
- Preheat oven to 375°F (190°C).
- Spread tomato sauce on the bottom of a baking dish.
- Layer the sliced vegetables in the dish, alternating them.
- Drizzle with olive oil and sprinkle with garlic, thyme, basil, salt, and pepper.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10 minutes, until vegetables are tender.
Notes:
Nutrition value:
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Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare all vegetables and layer them in the baking dish.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, follow the original cooking instructions.
Freezing Instructions
- Assemble the dish but do not bake.
- Wrap tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Bake as directed, adding an extra 10-15 minutes if needed.
Ratatouille Casserole actually tastes better the next day because the flavors have more time to meld together.
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