Do-ahead ratatouille

Yield: 8 servings

Measure Ingredient
\N \N Olive oil spray
1 cup Sliced onion
1 cup Red bell pepper strips
1 cup Yellow bell pepper strips
10 \N Cloves garlic
½ cup Grated Parmesan cheese
¼ cup Fresh basil (4t dried); chopped
¼ cup Fresh oregano (4t dried); chopped
¼ teaspoon Salt
¼ teaspoon Pepper
2 cups Sliced zucchini
3 mediums Tomatoes (1 1/2lb); cut into 1/4\" slices
1 small Eggplant; peeled (1 lb), cut into 1/4\" slices

Preheat oven to 350 oF. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add onion, bell peppers, and garlic; saute 4 minutes. Remove from heat; set aside.

Combine cheese and next 4 ingredients (cheese through pepper); set aside.

Arrange half each of zucchini, tomato, and eggplant slices in a 13x9 inch baking dish coated with cooking spray; top with half of onion mixture, and sprinkle with half of the cheese mixture. Repeat layers with remaining ingredients.

Cover and bake at 350 oF for 40 minutes. Uncover and bake an additional 10 minutes. Serve ratatouille warm or at room temperature. Yield: 8 cups (serving size: 1 cup)

Recipe by: Cooking Light, June 1996 Posted to EAT-LF Digest by aml@... on Jan 19, 1999, converted by MM_Buster v2.0l.

Similar recipes