Ratatouille Casserole made with eggplant, squash, tomatoes, mushrooms and onions tossed with grated Pecorino Romano cheese and breadcrumbs.
Some years we go to FL just the four of us for vacation. And other times the girls bring friends. It's fun, but cooking for 8-10 people, two to three times a day can be exhausting!
Since the girls are older now, we enlisted them to each make dinner one night to help out. It was really nice not having to think about cooking for a few days.
I took the first two nights and during one of those nights I made Zucchini Boats; which everyone devoured! In fact, they loved them so much they had me make more the next night.
Though I did make it easier on myself though and made this Ratatouille Casserole instead.
What is Ratatouille?
The name 'Ratatouille' refers to a French dish consisting of stewed vegetable dish and originated in Nice. I love it because you can use whatever vegetables you like. And no, it does not refer to the little mouse Remy in the Disney movie!
How do you make Ratatouille Casserole?
For this recipe you'll need eggplant, yellow squash, zucchini, tomatoes, mushrooms, onions, EVOO, grated Pecorino Romano cheese and Italian breadcrumbs.
If you don't like one of the vegetables, you can either increase the other vegetables or add other kinds. We're not fans of peppers so I eliminated them altogether.
Start by dicing your vegetables into bite sized pieces (approximately 1 to 2 inches). Add the vegetables to a bowl and toss with the EVOO, cheese and breadcrumbs; mix well. You should have approximately 18 cups of diced, mixed vegetables in total.
Add the vegetables to a 9"x13" oven safe baking dish; then drizzle the remaining EVOO on top. Bake in a 425 degree F preheated oven for 30 minutes or until the vegetables have softened and the top is golden brown.
I have to say that there wasn't a drop left in the dish! They loved this Ratatouille Casserole even better than the boats. Our youngest even said that if I made this every week, she'd eat it.
You can serve this with so many entrees, but I served ours with grilled london broil and baked potatoes. The girls and their friends made some tasty dinners too like Cavatelli with Broccoli & Chicken and Chicken Stir Fry with Coconut Rice.
My mother in law made the girls favorite, Shrimp and Linguine (with chicken cutlets for me!) and my Mom brought her Raspberry Linzer Tarts...always a favorite!
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- 4 cups diced eggplant
- 4 cups diced zucchini
- 4 cups diced yellow squash
- 3 cups sliced mushrooms
- 2 cups diced tomatoes
- 1 cup diced onions
- ¾ cups extra virgin olive oil, divided
- ½ cup grated pecorino romano cheese
- 1 cup italian breadcrumbs
- Preheat oven to 425 degrees F.
- Dice your vegetables into bite sized pieces (approximately 1 to 2 inches). Add the vegetables to a bowl and toss with ½ cup of the oil, cheese and breadcrumbs; mix well.
- Add the vegetables to a 9"x13" oven safe baking dish; then drizzle the remaining oil on top. Bake for 30 minutes or until the vegetables have softened and the top is golden brown.
Roasted Vegetable Ratatouille Lasagna
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