Baked Ratatouille (version II)

Verdure al Forno

(1 vote)

3 peeled potatoes cut in round slices
2 very finely cut onions
2 small eggplants, sliced
5 small zucchini, sliced
2 green peppers cut in strips
2 tomatoes sliced
bread crumbs
salt and pepper

Wash and slice all the vegetables, the eggplants should be salted and allowed to rest for one hour then washed and dried. Heat the oven to 180°C/350°F/4G. Grease an oven dish with the olive oil and layer the vegetables in the order given for the ingredients. When the first series is complete sprinkle with bread crumbs, olive oil and season with salt and pepper, and continue with a second layering until you have finished all the vegetables.

Cover the oven dish with foil and bake in the oven for 90 minutes. Remove the foil and grill for ten minutes.

This dish can be served hot, or cold.


Great recipe! I like to improvise and added some tomato sauce and goat's cheese on top, even better.
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