| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Casseroles, Vegetables, Side dishes, Appetizers | 8 | servings | |
INGREDIENTS
| Olive oil spray | ||
| 1 | c | Sliced onion |
| 1 | c | Red bell pepper strips |
| 1 | c | Yellow bell pepper strips |
| 10 | Cloves garlic | |
| 1/2 | c | Grated Parmesan cheese |
| 1/4 | c | Fresh basil (4t dried); chopped |
| 1/4 | c | Fresh oregano (4t dried); chopped |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | c | Sliced zucchini |
| 3 | md | Tomatoes (1 1/2lb); cut into 1/4" slices |
| 1 | sm | Eggplant; peeled (1 lb), cut into 1/4" slices |
INSTRUCTIONS
Preheat oven to 350 oF. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add onion, bell peppers, and garlic; saute 4 minutes. Remove from heat; set aside. Combine cheese and next 4 ingredients (cheese through pepper); set aside. Arrange half each of zucchini, tomato, and eggplant slices in a 13x9 inch baking dish coated with cooking spray; top with half of onion mixture, and sprinkle with half of the cheese mixture. Repeat layers with remaining ingredients. Cover and bake at 350 oF for 40 minutes. Uncover and bake an additional 10 minutes. Serve ratatouille warm or at room temperature. Yield: 8 cups (serving size: 1 cup) Recipe by: Cooking Light, June 1996 Posted to EAT-LF Digest by aml@skypoint.com on Jan 19, 1999, converted by MM_Buster v2.0l.
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