Ratatouille (French Vegetables Casserole)
- 2 onions
- 4 tomatoes
- 2 green peppers
- 1 round eggplant
- 6 zucchini
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 cup minced parsley
- 1 teaspoon basil
- 2 cloves garlic, minced
- 1/4 cup olive oil
Ratatouille (French Vegetables Casserole)
Featured in the Honolulu Star-Bulletin on January 24, 2007.
Ingredients:
Directions:
- Slice onions; cut tomatoes into wedges.
- Cut peppers and eggplant into 1-inch pieces; slice zucchini 1/2-inch thick.
- In the bottom of a 4-quart casserole place a layer of each vegetable; sprinkle layer with some of the salt, pepper, and parsley.
- Repeat, making additional layers until all vegetables are used.
- Mix remaining ingredients; drizzle over top layer.
- Cover and bake at 350°F for 1 hour; baste the top occasionally with some of liquid in casserole.
- Remove cover and bake additional 20 to 30 minutes to help reduce the liquid.
- Serve either hot or cold.
Makes 8 to 10 servings.
