Ratatouille au gratin for grown ups

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Comments (4)

Top rated Our dietitians' favourite

Ingredients

1 tbsp (15 mL) butter

1 small onion, chopped

2 garlic cloves, chopped

1 cup (250 mL) butternut squash, finely diced

1 zucchini, finely diced

1/2 red bell pepper, finely diced

1 cup (250 mL) mushrooms, quartered

1/2 eggplant, finely diced

salt

freshly ground pepper

2 plum tomatoes, finely diced

2 tbsp (30 mL) fresh basil, chopped

1/4 (1 mL) to 1/2 tsp (2 ml) chili peppers, crushed

2 cups (500 mL) cooked rice, pasta, millet, quinoa or spaghetti squash

1 1/2 cups (375 mL) Canadian Mozzarella, grated

1/4 cup (60 mL) Canadian Parmesan, grated

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

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In a saucepan, melt butter and brown onion, garlic and squash for 5 minutes.

Add zucchini, bell pepper, mushrooms and eggplant. Cook 5–7 minutes. Season.

Incorporate tomatoes and half of basil. Turn off heat and let rest with lid on for 1 minute.

Add crushed chili peppers.

Pour over cooked rice, pasta, millet, quinoa or spaghetti squash.

Top with Mozzarella and Parmesan, brown in oven and serve with remaining basil.

5 people love this recipe.

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Teresa
September 2nd, 2012

this was really really good, got a lot of thumbs-up, will be making it again!!!
Marlene
September 2nd, 2012

Very good - made with quinoa but added some diced cooked chicken (1 c. quinoa & 1 c. chicken) instead of all quinoa
cb
September 1st, 2012

This was really yummy
Risa
August 10th, 2012

For the last step, there is no temperature and time for baking in the oven!