Ratatouille With Brie
Ratatouille With Brie is a Mediterranean recipe that serves 4. One portion of this dish contains around 14g of protein, 45g of fat, and a total of 490 calories. For $1.97 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 63 people have tried and liked this recipe. It works best as a main course, and is done in about 45 minutes. Head to the store and pick up zucchini, eggplant, thyme, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Overall, this recipe earns a good spoonacular score of 71%. If you like this recipe, you might also like recipes such as Ratatouille’s Ratatouille (Thomas Keller’s Confit Byaldi), Confit Byaldi (aka Ratatouille’s Ratatouille), and Confit Byaldi (aka Ratatouille’s Ratatouille).
Servings: 4
Ingredients:
1 Brie Log such as Alouette
1 small eggplant
4 oz. olive oil (for sautéing and garnishing)
1 zucchini
1 yellow squash
2 ripe plum tomatoes
1 tsp. thyme (chopped)
Equipment:
frying pan
casserole dish
oven
Cooking instruction summary:
Remove outer peel from eggplant and dice into inch pieces Heat 1-2 oz. of olive oil in a heavy gauge skillet Saut the diced eggplant for 2-3 minutes then place on a towel to drain After draining place cooked eggplant into a small oval casserole dish Preheat oven to 375 F Carefully slice the zucchini , yellow squash , and tomatoes about inch even slices Slice the Brie also into inch slices (utilizing a cheese wire makes simplifies this) Begin placing sliced yellow squash , zucchini , sliced Brie and tomatoes in a shingled pattern working from the outside of the casserole towards the center When all vegetables and cheese are placed in the casserole, drizzle with the remaining olive oil and sprinkle with chopped thyme Season with salt and pepper and bake in the oven for 10-15 minutes until bubbly
Step by step:
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
Nutrition Information:
covered percent of daily need
