Easy Ratatouille Recipe Baked

Heat the olive oil in a large skillet over medium heat.

Easy ratatouille recipe baked. Stir all the vegetables and put back in the oven for another 30 minutes. In a large skillet cook bacon and onion over medium heat until bacon is crisp. Garnish with capers drizzle with olive oil and season with salt and pepper just before serving. How to make ratatouille make the ratatouille sauce.

Stir in the tomatoes tomato paste oil garlic salt and italian seasoning. Spray a 2 1 2 quart baking dish with cooking spray. The ratatouille can be served immediately or the next day. Preheat oven to 350 degrees f 175 degrees c.

Cook and stir the garlic onion and eggplant with the garlic until the vegetables. Blend together diced tomatoes olive oil balsamic vinegar herbs de provence garlic. Layer with half of the eggplant zucchini green pepper and cheese. Pour the tomato puree into a 4 5 quart casserole or baking dish.

Coat bottom and sides of a 1 1 2 quart casserole dish with 1 tablespoon olive oil. Preheat oven to 350f. Lightly grease a 6 x9 baking dish and set aside. Transfer vegetables to the prepared dish cover with foil and bake for 45 minutes stirring once or twice during the baking time to make sure that the vegetables cook evenly or until vegetables are tender.

Bake in the oven at 180 c 350 f for 30 minutes. I used a 1 5 quart oval dish but a rectangular or round one will work as well. Drizzle with the olive oil 1 teaspoon salt and the chopped thyme and toss together. Preheat oven to 350 degrees f 175 degrees c.

Step 2 heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Trim off the stem and sliced into quarters lengthwise then slice into 1 inch thick half moons. See notes for baking in an 8 x8 square pan in a medium mixing bowl combine the crushed tomatoes oil and vinegar. Spread the sauce into a baking dish.

Spread half into a greased 13 in.