Fresh Mozzarella Ratatouille Stacks

Fresh Mozzarella Ratatouille Stacks

Ratatouille gets the summer treatment with roasted garden fresh vegetables, basil and refreshingly milky mozzarella.

servings
4

Ingredients












Cooking Instructions

1

Heat oven to 425°F. Place large, rimmed baking sheet on oven rack for 10 minutes.


2

Trim both ends of eggplants; slice each crosswise into four 1/2-inch-wide circles.


3

Coat heated baking sheet with 2 tablespoons olive oil and sprinkle salt over sheet bottom; arrange eggplant slices on pan and season tops to taste with additional salt and pepper. Roast 10 minutes; turn slices with spatula and roast additional 10 minutes, or until eggplant is golden brown. Set aside.


4

Toss bell peppers on another baking sheet with 1 tablespoon olive oil, salt and pepper to taste; roast 15 minutes. Cut zucchini slices in half and place on baking sheet with peppers, gently turning them; roast an additional 10 minutes until bell peppers are dark golden brown on edges.


5

Drizzle vinegar over vegetables after removing from oven.


6

For each serving, place 1 eggplant slice on plate; top with 1 slice fresh mozzarella, followed by bell pepper slices, 1 or 2 slices zucchini, 1 tomato slice and 1 basil leaf. Repeat, layering once more, topping with 1 slice fresh mozzarella, 1 basil leaf and slice of red onion. Drizzle with additional olive oil and vinegar, if desired.


Ingredients












Cooking Instructions

1

Heat oven to 425°F. Place large, rimmed baking sheet on oven rack for 10 minutes.


2

Trim both ends of eggplants; slice each crosswise into four 1/2-inch-wide circles.


3

Coat heated baking sheet with 2 tablespoons olive oil and sprinkle salt over sheet bottom; arrange eggplant slices on pan and season tops to taste with additional salt and pepper. Roast 10 minutes; turn slices with spatula and roast additional 10 minutes, or until eggplant is golden brown. Set aside.


4

Toss bell peppers on another baking sheet with 1 tablespoon olive oil, salt and pepper to taste; roast 15 minutes. Cut zucchini slices in half and place on baking sheet with peppers, gently turning them; roast an additional 10 minutes until bell peppers are dark golden brown on edges.


5

Drizzle vinegar over vegetables after removing from oven.


6

For each serving, place 1 eggplant slice on plate; top with 1 slice fresh mozzarella, followed by bell pepper slices, 1 or 2 slices zucchini, 1 tomato slice and 1 basil leaf. Repeat, layering once more, topping with 1 slice fresh mozzarella, 1 basil leaf and slice of red onion. Drizzle with additional olive oil and vinegar, if desired.


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