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Home » Recipes » Vegetable Recipes

August 3, 2020 · Leave a Comment

Ratatouille Casserole

French· Vegetable Recipes

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A box filled with different types of food, with Ratatouille and Casserole

Ratatouille Casserole made with eggplant, squash, tomatoes, mushrooms and onions tossed with grated Pecorino Romano cheese and breadcrumbs. 

A close up of food, with Ratatouille and Cheese

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. 

A close up of ratatouille casserole

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! 

A close up of food, with Ratatouille and Cheese

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. 

Ratatouille Casserole Before

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. 

A dish is filled with food, with Ratatouille and Cheese

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!

~Enjoy! 

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A close up of ratatouille casserole

Ratatouille Casserole

Carrie's Experimental Kitchen
Ratatouille Casserole made with eggplant, squash, tomatoes, mushrooms and onions tossed with grated Pecorino Romano cheese and breadcrumbs. 
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Vegetables
Cuisine French
Servings 8
Calories 317 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

*You should have approximately 18 cups of diced, mixed vegetables in total. Mix and match your vegetables according to your preference. 

Nutrition

Calories: 317kcalCarbohydrates: 22gProtein: 8gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 7mgSodium: 288mgPotassium: 728mgFiber: 5gSugar: 8gVitamin A: 794IUVitamin C: 32mgCalcium: 128mgIron: 2mg
Keyword eggplant, squash
Tried this recipe?Let us know how it was!

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