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Ratatouille Casserole
Ratatouille Casserole made with eggplant, squash, tomatoes, mushrooms and onions tossed with grated Pecorino Romano cheese and breadcrumbs.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- baking dish
📝 Preparation Steps
1
Preheat oven to 425 degrees F.
2
Dice your vegetables into bite sized pieces (approximately 1 to 2 inches). Add the vegetables to a bowl and toss with 1/2 cup of the oil, cheese and breadcrumbs; mix well.
3
Add the vegetables to a 9"x13" oven safe baking dish; then drizzle the remaining oil on top. Bake for ⏱️ 30 minutes or until the vegetables have softened and the top is golden brown.
Nutrition Facts
calories
317 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
5 g
sugar Content
8 g
sodium Content
288 mg
protein Content
8 g
cholesterol Content
7 mg
carbohydrate Content
22 g
saturated Fat Content
4 g
unsaturated Fat Content
18 g
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