Ratatouille With Brie
You can never have too many main course recipes, so give Ratatouille With Brie a try. One portion of this dish contains roughly 14g of protein, 45g of fat, and a total of 490 calories. This recipe…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Remove outer peel from eggplant and dice into inch pieces
Step 2
Heat 1-2 oz. of olive oil in a heavy gauge skillet
Step 3
Saut the diced eggplant for 2-3 minutes then place on a towel to drain
Step 4
After draining place cooked eggplant into a small oval casserole dish
Step 5
Preheat oven to 375 F
Step 6
Carefully slice the zucchini , yellow squash , and tomatoes about inch even slices
Step 7
Slice the Brie also into inch slices (utilizing a cheese wire makes simplifies this)
Step 8
Begin placing sliced yellow squash , zucchini , sliced Brie and tomatoes in a shingled pattern working from the outside of the casserole towards the center
Step 9
When all vegetables and cheese are placed in the casserole, drizzle with the remaining olive oil and sprinkle with chopped thyme
Step 10
Season with salt and pepper and bake in the oven for 10-15 minutes until bubbly
foodista.com · Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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