Baked Ratatouille with Melty Cheese
A warm and comforting dish filled with vibrant layers of vegetables and topped with melty cheese, perfect for any occasion.
Ingredients
Vegetable Base
- 2 medium zucchini Slice them thinly for even cooking.
- 2 medium eggplants Bittersweet with a creamy texture; can swap with yellow squash.
- 1 piece bell pepper (red or yellow) Adds a vibrant pop of color.
- 1 piece onion Brings a lovely savory base; shallots work nicely as a substitute.
- 2 cloves garlic Minced for an aromatic kick.
- 1 can diced tomatoes Juicy and tangy, or fresh tomatoes when in season.
Toppings
- 1-2 cups shredded mozzarella cheese For that glorious melty top; try vegan cheese for a dairy-free option.
- Olive oil For sautéing and drizzling.
- Fresh basil and thyme Chopped for a fragrant finish.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare your vegetables: Slice the zucchini and eggplant into ¼-inch rounds, chop the bell pepper and onion, and mince the garlic.
Cooking
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until translucent and fragrant—about 3–4 minutes.
- Cook for another 2-3 minutes, then stir in the diced tomatoes. Season with salt, pepper, and fresh herbs; let it simmer for 5 minutes.
- In a baking dish, spoon a bit of the tomato mixture on the bottom. Artfully layer zucchini, eggplant, and bell pepper in an overlapping fashion. Repeat until all the vegetables are used, finishing with a sprinkle of salt and pepper.
- Spread the remaining tomato mixture over the layered vegetables and finish with a generous layer of shredded mozzarella on top.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil, and bake for another 15 minutes, or until the cheese is bubbling and golden.
- Allow it to cool slightly before serving.
Notes
This dish can be made ahead and stored in the fridge. It keeps well for up to three days and can be frozen for up to three months. Experiment with seasonal vegetables for a fresh twist.