Original Baked Ratatouille – Healthy Vegetable Dish Recipes for Weight Loss Tip

  1. Be sure to purchase squash, eggplant and tomatoes that are roughly the same size in diameter. Preheat your oven to 400°.
  2. In a medium skillet, heat 2 tbsp of olive oil over medium heat. Add in the onions and let cook for a minute until they just begin to soften. Add in half of the chopped garlic, the crushed red pepper flake, and season with kosher salt and freshly ground black pepper.
  3. Continue cooking over medium heat, stirring occasionally, while prepare the vegetables. Lower the heat if you notice the onions are browning too quickly.
  4. While the onions cook, slice the ends off the squash and eggplant, as well as the stems off of the tomatoes. Slice each vegetable so that it is about ¼″ thick. The most important thing is that you make your cuts consistent, so the vegetables will all cook evenly.
  5. Once the vegetables are prepped, add in the tomato paste to the pan with the onions. Stir to distribute and “melt,” until the paste has coated the onions and the mixture is fragrant.
  6. Transfer the onion mixture to the bottom of the baking dish, and drizzle with a tablespoon or so of olive oil. Arranging the sliced vegetables in the dish, alternating by color. Sprinkle the rest of the garlic over the top of the arranged vegetables, then season the whole thing with salt and pepper, and drizzle with a bit more olive oil. Cover the dish with aluminum foil and bake for 40 minutes to an hour, or until the mixture is very bubbly and the vegetables look tender.
  7. Remove the dish from the oven, and turn the broiler on to high. Layer shaved or sliced cheese on top of the cooked vegetables, then bake underneath the broiler until the cheese gets bubbly and brown. Let the dish sit for a couple minutes, garnish with freshly chopped basil, and serve.

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