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Chefs Diet Video - Ratatouille

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  Olive oil 1 Teaspoon
  Garlic clove 1 Large, sliced
  Onion 1⁄4 , chopped
  Yellow squash 1⁄4 , chopped finely
  Zucchini 1⁄4 , chopped finely
  Tomato 1⁄2 , chopped
  Italian eggplant 1⁄4 , chopped
  Salt and pepper To Taste
  Grated mozerella cheese 2 Ounce
  Grated parmesan 1 Teaspoon

1. Preheat the oven to 450 F.

2. Using a sharp knife, chop all the vegetable and keep them separately.
3. In a small sauté pan, heat oil, sauté garlic for few seconds, add in the onions and cook until soft.
4. Add the squash and zucchini, and stir to mix.
5. Put in tomatoes, and eggplant and season with salt and pepper, stir and cook until all the vegetables are tender.
6. Divide the vegetable mixture into 2 small pans or small casserole dishes and sprinkle both the chesses on top.
7. Bake them in preheated oven for about 2 minutes or until the cheese melts.

8. Serve hot as desired.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Summer is over and fall is here! If you are looking for some great recipe ideas for the fall, then here is terrific dish loaded with succulent seasonal vegetables. The chef here shows clear directives to make a healthy, low calories and high protein Ratatouille recipe with parmesan cheese and garlic. This is definitely a modern take on an old classic with some nice twist.

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