Ratatouille 2010 Style

    This is my spin on the classic Ratatouille recipe I found online.  One of my best friends is a vegetarian or "veggie tales" as we call it, so lately I've had to step out of my normal protein based box and I am so happy I did!  This was my first time making and eating Ratatouille and I not only impressed my friends, but myself as well!  This dish was gorgeous and delish! I just wish I had a proper camera!!!
    Traditional Ratatouille calls for Eggplant, I've never been a big fan of Eggplant so I doubled up on the veggies!  I also had a good number of left over veggies after I put everything together!  I used the left overs to create Veggie Patties that I will put up in a later post! 

You Will Need



1 large casserole dish

1 large onion - I used a brown onion

3 - 4 Cups Bread Crumbs - Plain or Italian

3 large yellow bell peppers

3 yellow squash

3 medium sized zucchini

4 Roma tomatoes

2 1/2 cups shredded Mozzarella cheese

2 tablespoons of an Italian seasoning Blend

2 teaspoons white pepper / salt / black pepper

2 - 4 tablespoons pesto - optional

Heated tomato sauce - garnish - optional

- Preheat oven to 375 degrees

- Slice peppers, zucchini, squash and onions on a mandoline slicer.  You can also do this by hand.

- Slice the Roma tomatoes about 1 - 2 centimeters thick

- I used some Spanish Olive oil to grease my casserole dish

- Start layering the uncooked veggies in your casserole dish however you like

- I layered like a lasagna would be layered as pictured below

- I started with zucchini, yellow squash, yellow pepper, onion, pesto drizzle, tomato, bread crumbs and then a layer of cheese

- Repeat this process until your dish is filled, leaving some room for expansion.

- Cover with foil and bake in the oven for about 45 - 50 minutes

- Remove from the oven and sprinkle lightly with Mozzarella cheese and place back into the oven just until the cheese is bubbly

- Plate and top with tomato sauce and small sprinkle of cheese

- ENJOY!!!