GREEK HERB RATATOUILLE

Greek Herb Ratatouille image

When I lived in Florida, I went to a dinner at a friend's home. His wife, who is Greek, served a beautiful side dish that she called an eggplant fan, and she shared the recipe with me. While I've made her version many times with success, I was inspired by the movie Ratatouille and created this version. -Joe Sherwood, Tryon, Nebraska

Provided by Taste of Home

Time 50m

Yield 13 servings.

Number Of Ingredients 13

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 shredded part-skim mozzarella cheese

Steps:

Cut vegetables into 1/4-in.-thick slices., In a greased 13x9-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.

Nutrition Facts : Calories 120 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 190mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.