Lemon Poppy Seed Pound Cake

Sunday, August 7, 2011

Ratatouille Bake

Submitted by: Lisa

recipe image

(this isn't my picture...I forgot to take one so I used the one with the recipe at www.allrecipes.com )
We made, actually Haley did, this dish for a neighborhood block party.  This time of year with all the fresh vegetables from your garden or farmers market, it is easy to whip up something like this dish.  I found with the added cheese ravioli, the kids were more willing to eat all the vegies!  I didn't have any eggplant so I used a yellow squash and some cabbage.  You can really put any vegies you want to in there and it will turn out great.  Be creative!

Ratatouille Bake

1 tablespoon olive oil
5 cloves garlic, minced
1 onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (8 ounce) package frozen cheese
3/4 cup shredded mozzarella cheese

1.Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
2.Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.

3.Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
4.Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Source:  www.allrecipes.com 

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