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Directions for: Ratatouille Au Gratin for Grown Ups


1 Tbsp (15 ml) butter

1 small onion, chopped

2 clove garlic, chopped

1 cup (250 ml) butternut squash, finely diced

1 zucchini, finely diced

½ red bell pepper, finely diced

1 cup (250 ml) mushrooms, quartered

½ eggplant, finely diced

1 pinch salt

1 pinch freshly ground pepper

2 plum tomatoes, finely diced

2 Tbsp (30 ml) fresh basil, chopped

¼ tsp (1 ml) to 1/2 tsp (2 ml) chili peppers, crushed

2 cup (500 ml) cooked rice, pasta, millet, quinoa or spaghetti squash

½ cup (375 ml) Canadian Mozzarella, grated

¼ cup (60 ml) Canadian Parmesan, grated


1. In a saucepan, melt butter and brown onion, garlic and squash for 5 minutes.

2. Add zucchini, bell pepper, mushrooms and eggplant. Cook 5–7 minutes. Season.

3. Incorporate tomatoes and half of basil. Turn off heat and let rest with lid on for 1 minute.

4. Add crushed chili peppers.

5. Pour over cooked rice, pasta, millet, quinoa or spaghetti squash.

6. Top with Mozzarella and Parmesan, brown in oven and serve with remaining basil

See more: Dinner, Quick and Easy, Main, Side, Rice/Grain, Vegetables, Fall, Winter, Cheese