Ratatouille Gratin with Green Herb Crust - alive magazine
This interpretation of the classic from the south of France adds a nice crunch to the traditional stew of seasonal sustenance and can be made in either…
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Cooking tools:
- Food processor
- Oven
- Skillet
- Baking dish
- Ramekin
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 2 Tbsp (30 mL) Italian parsley, chopped
- 2 Tbsp (30 mL) fresh basil, chopped
- 1 cup (240 mL) white crustless bread crumbs (or whole grain for a twist)
- 4 Tbsp (60 mL) extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 2 zucchinis, cleaned and cut into bite-sized pieces
- 1 eggplant, cleaned and cut into bite-sized pieces
- 1 Spanish onion, cut into bite-sized pieces
- 4 tomatoes, seeded and cut into bite-sized pieces
- 1 Tbsp (15 mL) fresh basil, chopped
- Salt
- freshly ground pepper
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