Ratatouille With Brie
You can never have too many main course recipes, so give Ratatouille With Brie a try. One portion of this dish contains roughly 14g of protein , 45g of fat , and a total of 490 calories . This recipe serves 4 and costs $1.97 per serving. A mixture of plum tomatoes, thyme, squash, and a handful of other ingredients are all it takes to make this recipe so scrumptious. A couple people made this recipe, and 63 would say it hit the spot. It is brought to you by Foodista. It is a rather inexpensive recipe for fans of Mediterranean food. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes . All things considered, we decided this recipe deserves a spoonacular score of 73% . This score is solid. Users who liked this recipe also liked Ratatouille With Brie , Ratatouille With Brie , and Ratatouille’s Ratatouille (Thomas Keller’s Confit Byaldi) .
Ingredients
Instructions
- 1
Remove outer peel from eggplant and dice into inch pieces
- 2
Heat 1-2 oz. of olive oil in a heavy gauge skillet
- 3
Saut the diced eggplant for 2-3 minutes then place on a towel to drain
- 4
After draining place cooked eggplant into a small oval casserole dish
- 5
Preheat oven to 375 F
- 6
Carefully slice the zucchini , yellow squash , and tomatoes about inch even slices
- 7
Slice the Brie also into inch slices (utilizing a cheese wire makes simplifies this)
- 8
Begin placing sliced yellow squash , zucchini , sliced Brie and tomatoes in a shingled pattern working from the outside of the casserole towards the center
- 9
When all vegetables and cheese are placed in the casserole, drizzle with the remaining olive oil and sprinkle with chopped thyme
- 10
Season with salt and pepper and bake in the oven for 10-15 minutes until bubbly
