Greek Herb Ratatouille Recipe

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Greek Herb Ratatouille Recipe
Greek Herb Ratatouille Recipe photo by Taste of Home
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Greek Herb Ratatouille Recipe

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4.5 4 4
Publisher Photo
When I lived in Florida, I went to a dinner at a friend's home. His Greek wife served a beautiful and delicious side dish that she called an "eggplant fan" and shared the recipe with me. While I've made her version many times with great success, I was inspired by the movie Ratatouille and created this version. —Joe Sherwood, Tryon, Nebraska
Recommended: 52 Date Night Dinners
MAKES:
13 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 45 min.
MAKES:
13 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 45 min.

Ingredients

  • 1 small eggplant
  • 2 small zucchini
  • 2 small yellow summer squash
  • 4 plum tomatoes
  • 1 large sweet onion
  • 1/2 cup butter, melted
  • 1/2 cup minced fresh parsley
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon each dried thyme, oregano, tarragon and basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

Cut vegetables into 1/4-in. thick slices.
In a greased 13-in. x 9-in. baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 35 minutes. Sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Serve with a slotted spoon. Yield: 13 servings (3/4 cup each).
Originally published as Baked Greek Ratatouille in 13 x 9 Bookazine 2014, p62

Nutritional Facts

3/4 cup: 120 calories, 9g fat (5g saturated fat), 24mg cholesterol, 190mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 4g protein.

  • 1 small eggplant
  • 2 small zucchini
  • 2 small yellow summer squash
  • 4 plum tomatoes
  • 1 large sweet onion
  • 1/2 cup butter, melted
  • 1/2 cup minced fresh parsley
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon each dried thyme, oregano, tarragon and basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  1. Cut vegetables into 1/4-in. thick slices.
  2. In a greased 13-in. x 9-in. baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 35 minutes. Sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Serve with a slotted spoon. Yield: 13 servings (3/4 cup each).
Originally published as Baked Greek Ratatouille in 13 x 9 Bookazine 2014, p62

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sbalzano User ID: 7628906 218397
Reviewed Jan. 20, 2015

"it is the bomb. my daughter who doesn't eat but her husband eats nothing but meat. I made it for them and he took the leftovers to work. He loved it even though it doesn't have any meat. I just wish you posted the nutrients"

MY REVIEW
shellym2 User ID: 2212697 112223
Reviewed Aug. 6, 2014

"I did enjoy this dish very much and shared it with friends who also enjoyed it. However, like several others, think with the herbs that were used it would be excellent using Feta Cheese instead of the Mozzarella. So, next time will try that."

MY REVIEW
syrajoan User ID: 3427373 112222
Reviewed Jul. 31, 2014

"I"d also like to see the Greek version. I imagine you add Feta Cheese to that :)

I haven't tried this yet"

MY REVIEW
skyfun User ID: 4442072 118007
Reviewed Jul. 30, 2014

"Very good and super easy, a terrific way to use all those summer squash. I think next time I might switch to feta instead of the mozzarella and perhaps a squeeze of lemon in the butter mix.."

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