Recipe: Appetizing Baked Ratatouille with Bacon

Edwin Evans
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Recipe: Appetizing Baked Ratatouille with Bacon
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Recipe: Appetizing Baked Ratatouille with Bacon Delicious, fresh and tasty.

Baked Ratatouille with Bacon. Ratatouille. featured in The Best Fall Squash Recipes. Serve while hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil.

No, I'm not talking about the Disney movie (although I did enjoy that film as well), I mean the delicious vegetable dish!

Simple, EASY, healthy, delicious… and totally vegan!

This Ratatouille recipe comes together quickly for a fresh weeknight dinner.

You can cook Baked Ratatouille with Bacon using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Baked Ratatouille with Bacon

  1. It’s 2 stick of carrot.

  2. Prepare 2 of medium sized potatoes.

  3. You need 4 of tomatoes.

  4. Prepare 6 of strips of bacon.

  5. Prepare 1 of shredded mozarella.

  6. Prepare 1 of shredded parmesan.

  7. Prepare 1 of chopped parsley.

  8. It’s 1 of chopped basil.

  9. You need 3 tsp of salt.

  10. You need 3 tsp of pepper.

  11. You need 1 tsp of dried rosemary.

  12. You need 1 tsp of dried thyme.

I know, I'm perpetuating Ratatouille lies a little bit.

Traditional Ratatouille is actually more of a stew of chopped vegetables (including green or red bell pepper, which I am not including here), all of which are cooked.

Few ratatouille recipes capture the essential simplicity of Provençal flavour as well as these.

Our ratatouille recipe is great to have on hand for an easy lunch or jacket potato topping.

Baked Ratatouille with Bacon instructions

  1. Cut vegetables into flat circles.

  2. Grease baking pan and lay out the vegetables one kind after another. This recipe will make 2 layers using a small baking pan..

  3. Once all vegetables are laid down, add seasoning on top - salt, pepper, herbs. Make sure to spread evenly..

  4. Top with strips of bacon and then add the cheeses..

  5. Bake covered with foil for 15 mins at 356°F. Remove cover and broil for 10 more mins to brown the cheese on top..

Rich tomato sauce with soft aubergine, courgette and peppers - this vegetarian dish will be a favourite with.

Unwrap potatoes and cut lengthwise slits in the top of each.

Top with scallion greens and remaining bacon.

This recipe is one of my favorites.

It's much like a ratatouille, but using chickpeas instead of the traditional eggplant and zucchini, and an original spice combination.