Baked Ratatouille with Havarti Cheese

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium (2-1/2" dia) or 55g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Tomatoes

  Crushed, canned

  2 cup or 480g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• 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 (3-3/4" long, 3" dia) 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 oven to 375 degrees F.
2. In a large non-stick skillet add olive oil and sauté onions and garlic 2-3 minutes. Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes, bay leaf, thyme, basil, and red and yellow bell pepper; sauté another 5-8 minutes on medium-low heat.
3. In a large nonstick grill pan, grill the zucchini and eggplant 2 to 3 minutes on each side.
4. Add 1 cup of the sauce to a casserole dish. Layer the eggplant and the zucchini. Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake 40 minutes.
5. Recipe inspired by: http://www.skinnytaste.com/baked-ratatouille-with-havarti-cheese/

Similar Foods

• The Vegan Snack Sandwich
• Spinach with feta turnover
• Asparagus with Brie
• Arugula Salad with Lemon and Parmesan
• Fried Eggs on Toast with Pepper Jack and Avocado
• Roasted Feta with Olives and Red Peppers