Ratatouille Best Family Recipes

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Ratatouille

"This tremendous dish is loaded with succulent Mediterranean greens."

Ingredients :

2 tablespoons olive oil
three cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, reduce into half inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into earrings
2 cups sliced sparkling mushrooms
1 inexperienced bell pepper, sliced
2 massive tomatoes, chopped

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

Preheat oven to 350 ranges F (a hundred seventy five levels C). Coat bottom and facets of a 1 half quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium warmness. Cook and stir garlic till lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is gentle, approximately 10 minutes. Season with salt to taste.
Spread eggplant mixture flippantly throughout bottom of prepared casserole dish. Sprinkle with some tablespoons of Parmesan cheese. Spread zucchini in an even layer over pinnacle. Lightly salt and sprinkle with a touch extra cheese. Continue layering on this style, with onion, mushrooms, bell pepper, and tomatoes, masking every layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 mins.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, cook dinner it flippantly, and make easy-up less complicated.

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