Baked Ratatouille with Havarti Cheese
Layers of eggplant, zucchini, and squash are cooked in a tomato sauce with bell peppers, herbs, and topped with Havarti cheese. This is an excellent tasting meatless main meal.
Yield: 4
Materials
- 1 medium eggplant sliced 1/8th inch thick
- 1 tsp kosher salt
- 1 tbsp olive oil
- 1/2 small onion diced
- 3 garlic cloves crushed
- 1/8 tsp cracked black pepper
- 2 cups crushed tomatoes
- 1/8 tsp red pepper flakes optional
- 1 bay leaf
- 1 teaspoon fresh thyme chopped
- 4 fresh basil leaves finely chopped
- 1 small red bell pepper diced
- 1 small yellow bell pepper diced
- 1 small zucchini 6 ounces, sliced 1/8th inch thick
- 1 small yellow squash 6 ounces, sliced 1/8th inch thick
- 3 oz light Havarti cheese shredded
Instructions
- Preheat the oven to 375 F.
- In a large nonstick pan, heat olive oil and sauté onions and garlic for 2-3 minutes. Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes (if using), bay leaf, thyme, basil, and red and yellow bell peppers; sauté for another 5-8 minutes over medium-low heat.
- Grill the zucchini and eggplant in a large nonstick grill pan for 2 to 3 minutes per side.
- Transfer 1 cup of the sauce to a casserole dish. Layer the eggplant, squash, and zucchini. Pour the remaining sauce over top and sprinkle with the cheese. Cover with foil and bake for 40 minutes.