Description
This Baked Ratatouille with Havarti Cheese is a delightful, layered vegetable dish combining the rich flavors of grilled eggplant, zucchini, and yellow squash with a savory tomato sauce infused with garlic, herbs, and bell peppers. Topped with melted light Havarti cheese, this classic French-inspired recipe offers a comforting and colorful meal perfect for any occasion.
Ingredients
Vegetables and Cheese
- 1 medium eggplant, sliced 1/8 inch thick
- 1 small zucchini (6 ounces), sliced 1/8 inch thick
- 1 small yellow squash (6 ounces), sliced 1/8 inch thick
- 1/2 small onion, diced
- 3 garlic cloves, crushed
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 3 oz light Havarti cheese, shredded
Seasonings and Sauce
- 1 tsp kosher salt
- 1 tbsp olive oil
- 1/8 tsp cracked black pepper
- 2 cups crushed tomatoes
- 1/8 tsp red pepper flakes (optional)
- 1 bay leaf
- 1 teaspoon fresh thyme, chopped
- 4 fresh basil leaves, finely chopped
Instructions
- Preheat the oven: Preheat your oven to 375°F to prepare for baking the ratatouille later in the process.
- Prepare the tomato sauce: In a large non-stick skillet, heat olive oil over medium heat. Sauté the diced onions and crushed garlic for 2-3 minutes until fragrant and softened. Add kosher salt, cracked black pepper, crushed tomatoes, optional red pepper flakes, bay leaf, chopped thyme, finely chopped basil, and the diced red and yellow bell peppers. Continue to cook the mixture on medium-low heat for an additional 5-8 minutes to let the flavors meld.
- Grill the vegetables: Using a large nonstick grill pan, grill the sliced zucchini and eggplant for 2 to 3 minutes on each side until they have nice grill marks and are slightly tender.
- Assemble the casserole: Spread 1 cup of the prepared tomato sauce evenly on the bottom of a casserole dish. Arrange layers of grilled eggplant, sliced yellow squash, and grilled zucchini over the sauce. Pour the remaining tomato sauce over the layered vegetables, ensuring an even distribution.
- Add the cheese and bake: Sprinkle the shredded light Havarti cheese on top of the casserole. Cover the dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 40 minutes, allowing the flavors to meld and the cheese to melt beautifully.
Notes
- For a spicier version, increase the red pepper flakes according to your taste.
- You can substitute light Havarti cheese with mozzarella or fontina if preferred.
- Grilling the vegetables adds great flavor, but if you don’t have a grill pan, roasting the slices in the oven until tender works as a good alternative.
- Let the ratatouille rest for 5 minutes after baking before serving to help the layers set.
- This dish pairs wonderfully with crusty bread or over cooked rice for a fuller meal.
