Baked Ratatouille

"A yummy version of Ratatouille, minus the eggplant. BLECH!! Layered and baked in a casserole dish. Easy to cook, a little prep intensive, but well worth the effort! Delicious on a cold Sunday night!:)"
 
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photo by der_misanthrope photo by der_misanthrope
photo by der_misanthrope
photo by der_misanthrope photo by der_misanthrope
Ready In:
2hrs 15mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • Slice potatoes, zucchini and bell pepper 1/4 inch thick.
  • Slice carrots, tomato and rutabaga 1/8 inch thick.
  • Slice onion as thin as you can, maintaining shape.
  • If you are using beef, cut into strips about 1-1 1/2 inch wide, about 2 inches long, and no thicker than 1/4 inch.
  • The layering will go in two parts, so only use half the veggies at a time.
  • Layer potato, carrot, onion, bell pepper.
  • Then the rutabaga, pepper the rutabaga with about 1 tsp of the pepper.
  • Then layer the zucchini, mushrooms, beef and tomato.
  • Gently salt the tomato with 1/2 tsp salt.
  • Repeat steps 6 to 9.
  • In a separate medium saucepan gently heat the tomato sauce, water, bouillon, bay leaf, basil, onion powder, 1 tbsp pepper and garlic until it begins to boil.
  • Turn it off and remove the bay leaf, don't burn your fingers!
  • Gently pour over the veggies, distributing evenly.
  • Cover and bake 1 hour 15 minutes at 350 degrees F.
  • After 45 minutes lift lid and gently push down with back of spoon. Replace lid and continue baking.
  • To test for done-ness insert butter knife in center, you should meet very little resistance. If you feel it is not done, bake another 15 minutes.
  • Spoon out into bowls and enjoy!

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RECIPE SUBMITTED BY

I drink and I know things. Playing dress up with full grown men for a living.
 
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