VEGETARIAN RATATOUILLE GRATIN
A meatless dish with lots of flavor, adjust the chili flakes to suit heat level or you may omit if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Grease a 4-quart casserole dish.
- For the ratatouille; heat 3 tablespoon olive oil in a large skillet over medium-high heat.
- Add in onion, chopped garlic, chili flakes and dried basil and oregano; cook stirring until the onion is softened (about 5 minutes).
- Reduce heat to medium then stir in eggplant, zucchini, bell pepper and chopped tomatoes; cook stirring for about 10-12 minutes.
- Mix in 3-4 tablespoons Parmesan cheese then season with salt and black pepper to taste; set aside.
- Cook the pasta until just al dente (do not overcook as the pasta will cook more in the oven) drain then place in a large bowl.
- Toss the cooked pasta with ricotta cheese, eggs, 2 tablespoons olive oil, 1/2 cup grated Parmesan cheese and 1/4 teaspoon black pepper if desired.
- TO ASSEMBLE; spoon HALF of the ziti mixture into prepare casserole dish, then top with all the ratatouille mixture.
- Spread the remaining half of the ziti mixture on top of the pasta.
- Top with 1 cup mozzarella cheese or cheddar cheese.
- Cover with foil and bake in a preheated 350 degrees F oven for 20 minutes.
- Uncover and bake another 10 minutes more.
Nutrition Facts : Calories 1031.6, Fat 47, SaturatedFat 19.2, Cholesterol 198.6, Sodium 569.2, Carbohydrate 107.5, Fiber 10.6, Sugar 10.8, Protein 46.1
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Patty Canterbury
c_p@aol.comI made this recipe for a potluck and it was a huge success! Everyone loved the unique flavor combination and the crispy Parmesan crust. I would definitely make this again for a special occasion.
Namukale Simunyola
s@hotmail.comThis recipe is a keeper! It's easy to make and the results are amazing. The ratatouille is flavorful and the gratin topping is perfectly crispy. I love that it's a healthy dish that's also delicious.
Joseph Ferguson
joseph_f56@aol.comI've made this recipe several times now and it's always a hit. It's a great dish to serve for company because it's elegant and delicious. I love the combination of roasted vegetables and creamy cheese sauce.
Ahmad Warraich
w.ahmad@yahoo.comThis is the best ratatouille gratin recipe I've ever tried. The vegetables are perfectly roasted and the gratin topping is crispy and flavorful. I love that it's a vegetarian dish that's hearty and satisfying.
Md Zia
zia@hotmail.comI made this recipe with some changes to suit my taste. I added some chopped sun-dried tomatoes and Kalamata olives to the ratatouille. I also used a blend of mozzarella and cheddar cheese for the gratin topping. It turned out amazing! The flavors wer
Manjila Rai
manjila6@yahoo.comThis dish is a great way to get your kids to eat their vegetables. My kids loved the creamy cheese sauce and the crispy Parmesan crust. They didn't even realize they were eating vegetables!
Muhammad Ali Arshad Ali
a32@aol.comI'm not a huge fan of eggplant, but I loved it in this dish. The roasting process mellowed out the flavor and made it perfectly tender. I would definitely make this again.
Robi Dash Robin
robin-r53@yahoo.comThis recipe is a great way to use up leftover vegetables. I had some zucchini, eggplant, and bell peppers that were about to go bad, so I decided to make this ratatouille gratin. It turned out great! The vegetables were tender and flavorful, and the
Kristin Roark
kristin.r@gmail.comI made this for a dinner party and it was a huge success! Everyone loved the unique flavor combination and the crispy Parmesan crust. I would definitely make this again for a special occasion.
nsizwa walter
nsizwaw67@gmail.comThis ratatouille gratin is the perfect comfort food. It's hearty and flavorful, with a crispy Parmesan crust that takes it over the top. I love that it's a one-pan dish, making cleanup a breeze.
Gilbert Flores
gilbert2@hotmail.frI've made this recipe several times now and it's always a crowd-pleaser. The flavors are amazing and the presentation is beautiful. I love that it's a vegetarian dish that even meat-eaters enjoy.
Junaid Junaidkhan
junaidkhan_j@hotmail.comThis was my first time making ratatouille, and I'm so glad I tried this recipe. It was easy to follow and the dish turned out beautifully. The vegetables were tender and flavorful, and the gratin topping was perfectly golden brown. I will definitely
Shamrock Mitchell
shamrock-mitchell97@gmail.comI made this recipe with some changes to suit my dietary restrictions. I used almond milk instead of regular milk and vegan cheese. It turned out great! The gratin topping was just as crispy and flavorful as the original recipe.
Nazir Jelilu
jnazir93@gmail.comThis recipe was a bit more time-consuming than I expected, but it was worth the effort. The finished dish was absolutely delicious and my family loved it. I would definitely make this again for a special occasion.
Lovely Vishnu
vishnu.lovely@yahoo.comI'm always looking for new vegetarian recipes, and this one definitely didn't disappoint. The ratatouille was flavorful and the gratin topping was perfectly crispy. I'll definitely be adding this to my regular rotation.
tope alabi
t.a@gmail.comI made this for a potluck and it was a hit! Everyone loved the unique flavor combination and the creamy texture. I will definitely be making this again.
Timothy Holloway
holloway_timothy@hotmail.comThis dish was easy to make and packed with flavor. I especially loved the smoky flavor of the roasted eggplant. The zucchini and bell peppers added a nice sweetness and crunch. Overall, this is a great recipe for a healthy and satisfying meal.
Naukwago Sauda
naukwago-s67@hotmail.frI'm not usually a fan of vegetarian dishes, but this ratatouille gratin changed my mind. The combination of fresh vegetables, creamy cheese sauce, and crispy Parmesan crust was irresistible. I'll definitely be making this again.
Tahir Awan
t_a8@gmail.comThis vegetarian ratatouille gratin was an absolute delight! The flavors of the roasted vegetables melded perfectly with the creamy cheese sauce, creating a rich and comforting dish. The crispy Parmesan crust added a wonderful textural contrast. I hig