Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, baked ratatouille with bacon. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Baked Ratatouille with Bacon is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Baked Ratatouille with Bacon is something that I’ve loved my entire life.
Ratatouille. featured in The Best Fall Squash Recipes. Serve while hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil.
To get started with this particular recipe, we have to first prepare a few components. You can have baked ratatouille with bacon using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Baked Ratatouille with Bacon:
- Make ready 2 stick carrot
- Prepare 2 medium sized potatoes
- Prepare 4 tomatoes
- Make ready 6 strips of bacon
- Make ready 1 shredded mozarella
- Get 1 shredded parmesan
- Get 1 chopped parsley
- Prepare 1 chopped basil
- Make ready 3 tsp salt
- Get 3 tsp pepper
- Take 1 tsp dried rosemary
- Take 1 tsp dried thyme
I know, I'm perpetuating Ratatouille lies a little bit. Traditional Ratatouille is actually more of a stew of chopped vegetables (including green or red bell pepper, which I am not including here), all of which are cooked. Few ratatouille recipes capture the essential simplicity of Provençal flavour as well as these. Our ratatouille recipe is great to have on hand for an easy lunch or jacket potato topping.
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.
Rich tomato sauce with soft aubergine, courgette and peppers - this vegetarian dish will be a favourite with. Unwrap potatoes and cut lengthwise slits in the top of each. Top with scallion greens and remaining bacon. This recipe is one of my favorites. It's much like a ratatouille, but using chickpeas instead of the traditional eggplant and zucchini, and an original spice combination.
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