Roasted Ratatouille Casserole

Roasted Ratatouille Casserole

Serve this eye-catching vegetable side dish with roast chicken or rack of lamb.


INGREDIENTS

Bread Crumb Topping
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
Pinch hot pepper flakes (optional)
1/4 cup olive oil

Casserole
Olive oil, as needed
2 to 3 onions, sliced
2 large red peppers, sliced
2 tbsp. chopped basil
2 Japanese eggplants or baby eggplants
3 zucchini, preferable mix of green and yellow zucchini
3 to 4 roma or plum tomatoes
Salt and freshly ground pepper, to taste


PREPARATION

Preheat oven to 375 F. Lightly oil an 8-cup baking dish.

For the bread crumb topping: Add bread crumbs, Parmesan cheese, salt and pepper, hot pepper flakes and olive oil to small bowl. Toss together. Set aside.

In a large sauté pan, heat olive oil over medium heat. When oil is hot, add onions. Sauté until onions are soft and transparent, about 5 minutes. Add peppers and continue to sauté until peppers start to soften. Set aside.

Add onions and peppers to baking dish. Sprinkle with basil.

Cut eggplant, zucchini and tomatoes into 1/2-inch slices, diagonally. Layer vegetable slices in a decorative pattern on top of onion mixture. Drizzle with olive oil and season with salt and pepper. Sprinkle bread crumb topping evenly over top.

Bake, covered, until vegetables start to soften and steam, about 20 to 25 minutes. Bake, uncovered, until vegetables are tender, about 20 to 25 minutes.



Yield: 6 to 8 servings.

 

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