In the spirit of adding at least one vegetarian recipe per week I want to share a pictorial on Baked Ratatouille (Recipe will follow).
This isn't a vegan meal as it has mozzarella cheese and cheese ravioli. Serve with warmed Naan and avocados and you have a treat of a meal.
First, saute your veggies. The ingredients are listed at the end but you know what ratatouille consists of - lots of eggplant, zucchini, onions, tomatoes and such.
While you are cooking the veggies you can also cook the cheese ravioli. I placed the individual raviolis in the casserole dish prior to cooking so I didn't cook too many.
After you have layered the cooked ravioli, tip the cooked veggie mixture over the top.
Now add mozzarella cheese and pop in the oven.
20 minutes later the mixture is wonderfully gooey and cheesy. All the flavors and ingredients mingle well after heating.
Will we have this again? Absolutely! It made a few dinners with leftovers for lunch too. Healthy fare.
As promised, here is the recipe below.
1 tablespoon olive oil
5 cloves garlic, minced
1 onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (8 ounce) package frozen cheese ravioli
3/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently.
Reduce heat to medium-low and simmer until the vegetables are tender, about 15 minutes.
Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
I am sharing this with Beth Fish's Weekend Cooking Series and Meatless Monday
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