Baked Ratatouille with Havarti Cheese

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Bay leaf

  Dried

  1 leaf or 0.2g

• Thyme

  Fresh

  1 tsp or 0.8g

• Basil

  Fresh

  4 leaf, whole or 2g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Yellow peppers

  Sweet, raw

  ½ pepper, large or 93g

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Zucchini

  Summer squash, includes skin, raw

  2 ⅔ medium or 523g

• Havarti Cheese

  365 Everyday Value

  3 oz or 84g

Directions

1. Preheat the oven to 375°F.
2. In a large non-stick skillet, heat olive oil over medium heat. Sauté onions and garlic for 2-3 minutes. Add 1 tsp salt, black pepper, crushed tomatoes, red pepper flakes, bay leaf, thyme, basil, and bell peppers; continue to sauté for another 5-8 minutes on medium-low heat.
3. In a large nonstick grill pan, grill the zucchini and eggplant for 2 to 3 minutes on each side.
4. Remove bay leaf. Spread 1 cup of the sauce in a casserole dish. Layer the eggplant and zucchini, pour the remaining sauce over the top, and sprinkle with Havarti cheese. Cover with foil and bake for 40 minutes.