Roasted Ratatouille Gratin

Name: Roasted Ratatouille Gratin
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 cup (28-ounce) can good-quality plum tomatoes, chopped, with their juices to make 2; 1 cup sliced cremini mushrooms (about 5 medium); 1 tablespoon dry bread crumbs; 1/2 cup dry white wine (sauvignon blanc is nice); 1 medium eggplant (about 1 pound), cut into 1-inch cubes; 1/2 cup chopped fresh basil for garnish; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 1 leek, white part only, thinly sliced; Olive oil; 1 cup freshly grated Parmesan cheese; Dash black pepper; 1/2 red pepper; 1 teaspoon sea salt; 1 large shallot, finely chopped; 1 cup thinly sliced zucchini (about 1 medium)

“If you want to add more Mediterranean recipes to your repertoire, Roasted Ratatouille Gratin might be a recipe you should try. This recipe makes 4 servings with 389 calories, 14g of protein, and 22g of fat each. For $2.57 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of canned tomatoes, olive oil, zucchini, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person were glad they tried this recipe. It works well as a reasonably priced side dish. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is good. If you like this recipe, you might also like recipes such as Roasted Ratatouille, Roasted Ratatouille, and Roasted Ratatouille.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Canned tomatoes28-ounce, chopped, with their juices to make 228 oz
Cremini mushroomsabout 5 medium1 cup
Bread crumbs1 tbsp
Winesauvignon blanc is nice½ cup
Eggplantmedium, about 1 pound, cut into 1-inch cubes1 lb
Basil½ cup
Rosemary1 tbsp
Thyme1 tbsp
Leekwhite part only, thinly sliced1
Olive oil4 servings
Parmesan cheese1 cup
Pepper1 dash
Bell pepper½
Sea salt1 tsp
Shallotlarge, finely chopped1 large
Zucchiniabout 1 medium1 cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 45 min

1
Cut up everything and set aside until needed. Do the eggplant last, as it turns brownish after being cut.Preheat oven to 425 F.
2
Place whole red pepper on a baking sheet and roast for 20 minutes.Spray another baking sheet with canola oil and place eggplant on it in a single layer.
3
Drizzle with 2 tablespoons olive oil and toss to combine.

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