Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, baked ratatouille with bacon. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Baked Ratatouille with Bacon is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Baked Ratatouille with Bacon is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook baked ratatouille with bacon using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Baked Ratatouille with Bacon:
- Make ready 2 stick carrot
- Get 2 medium sized potatoes
- Get 4 tomatoes
- Prepare 6 strips of bacon
- Get 1 shredded mozarella
- Prepare 1 shredded parmesan
- Prepare 1 chopped parsley
- Make ready 1 chopped basil
- Take 3 tsp salt
- Take 3 tsp pepper
- Make ready 1 tsp dried rosemary
- Get 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.
Instructions 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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