Brie Log Ratatouille
Ready In: 30 mins
Serves: 4
Yields: 1 dish
Ingredients
- 1 brie cheese, log such as alouette
- 1 small eggplant
- 4 ounces olive oil (for sauteing and garnishing)
- 1 zucchini
- 1 yellow squash
- 2 ripe plum tomatoes
- 1 teaspoon thyme (chopped)
Directions
- Remove outer peel from eggplant and dice into ½ inch pieces.
- Heat 1-2 oz. of olive oil in a heavy gauge skillet.
- Sauté the diced eggplant for 2-3 minutes then place on a towel to drain.
- After draining place cooked eggplant into a small oval casserole dish.
- Preheat oven to 375°F.
- Carefully slice the zucchini , yellow squash , and tomatoes about ¼ inch even slices.
- Slice the Brie also into ¼ inch slices (utilizing a cheese wire makes simplifies this).
- Begin placing sliced yellow squash , zucchini , sliced Brie and tomatoes in a shingled pattern working from the outside of the casserole towards the center.
- When all vegetables and cheese are placed in the casserole, drizzle with the remaining olive oil and sprinkle with chopped thyme.
- Season with salt and pepper and bake in the oven for 10-15 minutes until bubbly.
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