Ratatouille with havarti cheese Cassrole

Layers of eggplant, zucchini and squash are baked in a quick tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.


Ingredients :

  • 1 medium eggplant, sliced into 1/8th inch thick
  • 3 ounces light Havarti cheese, shredded
  • 1 small – 6 oz. zucchini sliced into 1/8th inch thick
  • 1 smalll – 6 oz. yellow squash, sliced into 1/8th inch thick
  • 1 tablespoon olive oil
  • 1/2 small onion, diced
  • 3 garlic cloves, crushed
  • 1/8 teaspoon cracked black pepper
  • 2 cups crushed tomatoes
  • 1/8 teaspoon red pepper 攊㸄akes (optional)
  • 1 small yellow bell pepper, cut into dices
  • 1 small red bell pepper, cut into dices
  • 4 fresh basil leaves, chopped into 斋칀ne chunks
  • 1 bay leaf
  • 1 tsp fresh thyme
  • 2 teaspoon kosher salt

Directions :

1. Set oven to 375° Fahrenheit.
2. Add olive oil in a large non-stick skillet and sauté for 2-3 minutes the onions and garlic. Add black
pepper, tomato sauce, bay leaf, thyme, basil, red and yellow bell pepper, red pepper 攊㸄akes if using
and 1 teaspoon salt; sauté for additional 5-8 minutes on medium-low heat.
3. In a large nonstick grill pan, grill 2 to 3 minutes each side of the zucchini and eggplant.
4. Pour 1 cup of the sauce to a casserole dish. Add the rest of the sauce over the top and garnish
with the cheese. Wrap with foil before baking for 40 minutes.

Nutrition Information

Yield: 4 Servings | Serving Size: 1 slice Calories: 185 Total Fat: 7g Saturated Fat: g Cholesterol: 11mg Sodium: 689mg Carbohydrates: 22g Fiber: 7g Sugar: 5g Protein: 11g Points +: 5 | Smart Points: 3

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