Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, baked ratatouille with bacon. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Baked Ratatouille with Bacon is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Baked Ratatouille with Bacon is something that I have loved my entire life. They are nice and they look fantastic.
In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning. Layer with half of the eggplant, zucchini, green pepper and cheese.
To get started with this particular recipe, we have to prepare a few components. You can have baked ratatouille with bacon using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Baked Ratatouille with Bacon:
- Get carrot
- Take medium sized potatoes
- Prepare tomatoes
- Get strips of bacon
- Prepare shredded mozarella
- Take shredded parmesan
- Take chopped parsley
- Make ready chopped basil
- Prepare salt
- Make ready pepper
- Prepare dried rosemary
- Prepare dried thyme
This recipe features traditional ratatouille ingredients, which are: Fresh Tomatoes. Fresh tomatoes are key for making ratatouille that tastes fresh and lively, not dull and heavy. We'll grate the tomatoes (or blitz the in the food processor) and cook them with onion and garlic to make an irresistible tomato sauce. I tried this recipe with canned tomatoes and it.
Steps to make Baked Ratatouille with Bacon:
- Cut vegetables into flat circles
- Grease baking pan and lay out the vegetables one kind after another. This recipe will make 2 layers using a small baking pan.
- Once all vegetables are laid down, add seasoning on top - salt, pepper, herbs. Make sure to spread evenly.
- Top with strips of bacon and then add the cheeses.
- Bake covered with foil for 15 mins at 356°F. Remove cover and broil for 10 more mins to brown the cheese on top.
I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection. This dish is a lot different from the ratatouille-inspired summer garden pasta in the archive where the vegetables were sauteed rather than stewed. In this new pasta dish, cooked pasta was tossed in leftover ratatouille then topped with a generous amount of Parmesan and diced belly bacon.
So that’s going to wrap it up for this exceptional food baked ratatouille with bacon recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
