Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 50-60 min
Servings: 7
Recipe By: Gina Quartermaine
From: Vegetarian Times 2007 Reader Recipe Contest
Other Vegetarian Main Dishes
Other Frontier Blends
Other Vegetarian Main Dishes
Other Frontier Blends
Prize-Winning Ratatouille
Ingredients
1/2 cup virgin olive oil
2 medium-sized yellow bell peppers, cored and cut into slices
1 1/2 cups fresh button mushrooms, sliced
4 Roma tomatoes, cut into chunks
2 medium-sized zucchini, cut into chunks
1 medium onion, sliced
2 garlic cloves, finely chopped
1 teaspoon sea salt
1/2 teaspoon white pepper, ground
1 teaspoon Frontier Italian Seasoning
1 cup Italian shredded cheese
3/4 cup dry Italian bread crumbs
2 medium-sized yellow bell peppers, cored and cut into slices
1 1/2 cups fresh button mushrooms, sliced
4 Roma tomatoes, cut into chunks
2 medium-sized zucchini, cut into chunks
1 medium onion, sliced
2 garlic cloves, finely chopped
1 teaspoon sea salt
1/2 teaspoon white pepper, ground
1 teaspoon Frontier Italian Seasoning
1 cup Italian shredded cheese
3/4 cup dry Italian bread crumbs
Directions
Preheat oven to 350 degrees.
Place olive oil in a large skillet on medium heat. Sauté bell peppers, mushrooms, tomatoes, zucchini, onions and garlic. Cook until tender, 10 minutes. Season with salt, white pepper and Italian seasoning.
Remove from skillet and place into a large casserole dish. Blend in cheese and bread crumbs.
Bake 40 minutes.
Place olive oil in a large skillet on medium heat. Sauté bell peppers, mushrooms, tomatoes, zucchini, onions and garlic. Cook until tender, 10 minutes. Season with salt, white pepper and Italian seasoning.
Remove from skillet and place into a large casserole dish. Blend in cheese and bread crumbs.
Bake 40 minutes.
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