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Baked Ratatouille

Baked Ratatouille

4
Prep and Cook Time: 1 hr 25 min

Ingredients:

1/3 Maison Cousin TM French Baguette cut in cubes

195 g Button mushroom caps

300 g Mixed Bell Peppers (seeded and diced)

175 g eggplant diced

200 g red onion diced

150 g multicoloured cherry tomatoes

2 cloves of garlic minced

1 tsp fresh thyme chopped

1 tbsp Olive Oil

Salt and Pepper to taste

Topping Ingredients

⅓ Maison Cousin TM french baguette (torn by hand in roughly 8-10 pieces)

½ cup grated parmesan cheese

1 tbsp fresh chopped parsley

1 tbsp olive oil

Directions: 

1. Preheat oven to 375F. Grease a 10-inch baking pan and set aside

2. Add 1 tbsp of olive oil to a saute pan and cook all vegetables separately for approximately 5-7 minutes just to release moisture

3. Combine all sauteed vegetables in a large bowl and season with salt and pepper. Toss with cubed Maison Cousin French baguette and add to greased baking dish

4. Prepare breadcrumb topping by combining Maison Cousin French Baguette, grated parmesan cheese, parsley, and olive oil in a food processor and pulse to combine until mixture is crumbly and resembles breadcrumbs. Top Vegetables in in baking dish with this breadcrumb mixture

5. Bake at 375F for 45 minutes

Categories: 

Baked Ratatouille

Prep and Cook Time: 1 hr 25 min 4 Topping Ingredients⅓ Maison Cousin TM french baguette (torn by hand in roughly 8-10 pieces) ½ cup grated parmesan cheese 1 tbsp fresh chopped parsley 1 tbsp olive oil