Name: Monterey Jack Ratatouille
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 12
Ingredients: 1/4 Cups Olive oil; 1 large Onion, thinly sliced; 1 Green onion, thinly sliced; 3 large Tomatoes, cut in wedges; 14 oz. Canned plum tomatoes, coarsely chopped; 2 cloves Garlic, minced; 1 medium Eggplant, peeled and cubed; 4 medium Zucchini, peeled and sliced; 6 oz. Tomato paste; 1 1/2 Tbsp Tbsp. Flour; 1 1/2 tsp. Salt; 1 tsp. Italian seasoning; 1/2 tsp. Red pepper; 1/4 tsp. Oregano; 2 Cups Monterey Jack cheese, shredded; Romano cheese, grated; Fresh parsley

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Monterey Jack Ratatouille

Author: Adam Moore Cooking Method: Baking, Simmering Cuisine: American, French, Italian Courses: Main Course, Vegetable Recipe Keys: Dairy Kids Make Ahead Vegetarian

Difficulty: Intermediate Prep Time 20 mins Cook Time 80 mins Total Time 1 hr 40 mins

Cooking Temp: 3.5 F Servings: 12 Calories: 195

Best Season: Summer, Fall

Dietary:

Gluten-Free Vegetarian

Description

Don Benton's ratatouille — onion, fresh and canned tomatoes, eggplant, zucchini, and garlic simmered in olive oil for a full hour until completely tender and blended, then layered in a casserole with a tomato paste and flour binding and finished with shredded Monterey Jack, grated Romano, and fresh parsley. A rustic, deeply flavorful vegetable main that improves overnight.

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion until softened.
Add fresh and canned tomatoes and cook for a few minutes.
Add zucchini, eggplant, garlic, salt, pepper, Italian seasoning, red pepper, and oregano. Cover and simmer over low heat for 1 hour until vegetables are very tender and have released their liquids.
Uncover and cook to reduce liquids if needed. Adjust seasonings.
Mix tomato paste and flour together.
In a 3–4 quart casserole, layer half the vegetable mixture, spread half the tomato paste mixture over it, sprinkle with half the Monterey Jack and Romano. Repeat layers.
Top with fresh parsley. Bake at 350°F until cheese is melted and bubbly, about 20 minutes.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 195kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 5g25%
Cholesterol 20mg7%
Sodium 380mg16%
Total Carbohydrate 14g5%
Dietary Fiber 4g16%
Sugars 7g
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Simmer the vegetables covered for a full hour to allow them to release their liquid and meld together — uncovering near the end reduces the sauce to the right consistency.

Keywords: Monterey Jack ratatouille recipe, Don Benton ratatouille, eggplant zucchini bake, layered ratatouille casserole, Italian vegetable casserole, baked ratatouille recipe

Monterey Jack Ratatouille