Vegetarian Ratatouille Gratin Recipes

Steps:

• Grease a 4-quart casserole dish.
• For the ratatouille; heat 3 tablespoon olive oil in a large skillet over medium-high heat.
• Add in onion, chopped garlic, chili flakes and dried basil and oregano; cook stirring until the onion is softened (about 5 minutes).
• Reduce heat to medium then stir in eggplant, zucchini, bell pepper and chopped tomatoes; cook stirring for about 10-12 minutes.
• Mix in 3-4 tablespoons Parmesan cheese then season with salt and black pepper to taste; set aside.
• Cook the pasta until just al dente (do not overcook as the pasta will cook more in the oven) drain then place in a large bowl.
• Toss the cooked pasta with ricotta cheese, eggs, 2 tablespoons olive oil, 1/2 cup grated Parmesan cheese and 1/4 teaspoon black pepper if desired.
• TO ASSEMBLE; spoon HALF of the ziti mixture into prepare casserole dish, then top with all the ratatouille mixture.
• Spread the remaining half of the ziti mixture on top of the pasta.
• Top with 1 cup mozzarella cheese or cheddar cheese.
• Cover with foil and bake in a preheated 350 degrees F oven for 20 minutes.
• Uncover and bake another 10 minutes more.

Steps:

• Heat the oil in a shallow flameproof casserole dish or pan. Add the onions and cook for 2 mins, then tip in the garlic, peppers, courgettes and aubergine. Cook over a medium heat for 10 mins (adding a splash of water if the dish looks dry), until the vegetables are soft.
• Stir in the tomatoes and 4 tbsp water. Season well. Cover and leave to bubble gently for 15 mins. Heat oven to 180C/160C fan/gas 4.
• Meanwhile, tip the potato slices into a bowl. Season with salt, pepper and the nutmeg, then pour over the cream. Toss everything to coat. Remove the casserole dish from the heat and stir in the basil. Lay the potato slices on top of the ratatouille, creating a spiral pattern, then pour over any remaining cream. Place in the oven, uncovered, for 40 mins.
• Remove from the oven and increase heat to 200C/180C fan/gas 6. Scatter over the cheese and bake for a further 20 mins until golden and bubbling. Serve with salad, if you like.

Steps:

• Preheat the oven to 450 degrees. In a 13x9 inch glass baking dish, combine the oil and garlic. Bake for 5 minutes or till the garlic is fragrant and hot. Stir in the zucchini, yellow squash, onion and eggplant, cover with foil and bake for 20 minutes, stirring occasionally till veggies are crisp tender.
• Uncover and stir in the tomato sauce, tomatoes and juices, oregano and salt and bake for 10 minutes or till mixture is bubbly.
• Sprinkle bread crumbs and cheese on top and bake for 10 minutes longer till lightly browned. Sprinkle with parsley and serve.