Baked Ratatouille with Havarti Cheese

Category: Main Dish

Ready in 1h

Ingredients

1 medium eggplant sliced 1/8th inch thick

1 tsp kosher salt

1 tbsp olive oil

1/2 small onion diced

3 garlic cloves crushed

1/8 tsp cracked black pepper

2 cups crushed tomatoes

1/8 tsp red pepper flakes optional

1 bay leaf

1 teaspoon fresh thyme

4 fresh basil leaves finely chopped

1 small red bell pepper diced

1 small yellow bell pepper diced

1 small, 6 ounce zucchini sliced 1/8th inch thick

1 smalll, 6 ounce yellow squash sliced 1/8th inch thick

3 oz light Havarti cheese shredded


Directions

Preheat oven to 375F. In a large non-stick skillet add olive oil and sauté onions and garlic 2-3 minutes. Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes if using, bay leaf, thyme, basil, red and yellow bell pepper; sauté another 5-8 minutes on medium-low heat. In a large nonstick grill pan, grill the zucchini and eggplant 2 to 3 minutes on each side. Add 1 cup of the sauce to a casserole dish. Layer the eggplant, squash and the zucchini. Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake 40 minutes. Serving: 1slice, Calories: 185kcal, Carbohydrates: 22g, Protein: 11g, Fat: 7g, Saturated Fat: 2.8g, Cholesterol: 11mg, Sodium: 689mg, Fiber: 7g, Sugar: 5g

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