Directions:
- Preheat the oven to 350 degrees F. In a 12-inch non-stick skillet heat 1 tablespoon olive oil over moderate heat and cook the onions, stirring occasionally, for 5 minutes.
- Spread onions in bottom of a 9 X 13 heavy casserole (preferrably enameled) and sprinkle evenly with 1/4 cup Gruyère.
- In the skillet heat 2 tablespoons remaining oil over medium-high heat until hot and sauté the zucchini in batches (adding some remaining oil if necessary), stirring, for 5 minutes per batch.
- Transfer the zucchini, as sautéed, with a slotted spoon to the casserole, spreading evenly, and top with some of the basil.
- Sprinkle zucchini layer with 1/2 teaspoon salt and a light sprinkling of cayenne.
- In the skillet heat 1 tablespoon of the remaining oil over medium high heat until hot and sauté bell peppers, stirring constantly, for 5 minutes.
- Transfer peppers with a slotted spoon to casserole, spreading evenly, and top with some remaining basil.
- Sprinkle pepper layer with 1/2 teaspoon remaining salt and another light sprinkling of cayenne.
- In skillet heat 2 tablespoons remaining oil over medium-high heat until hot and sauté eggplant slices in one layer in batches, turning once, about 5 minutes. (Add about 1 tablespoon remaining oil per batch, if necessary, and heat until hot before adding each new eggplant batch.).
- Transfer eggplant slices, as sautéed, with slotted spoon to casserole and arrange in an even layer, overlapping slices.
- Top the eggplant layer with some remaining basil and sprinkle with 1/2 teaspoon remaining salt and another light sprinkling of cayenne.
- In skillet heat 2 tablespoons remaining oil over medium-high heat until hot and sauté tomatoes in 2 batches, stirring occasionally, 2 minutes.
- Transfer tomatoes, as sautéed, with slotted spoon to casserole and spread evenly. Top tomato layer with remaining basil.
- Sprinkle tomatoes with remaining 1/2 teaspoon salt, remaining cayenne, remaining Gruyère, and thyme and top with bread crumbs.
- Cover casserole with foil or a lid and bake in middle of oven 30 minutes. Remove foil or lid and bake 30 minutes or until bread crumbs are golden.
- Ratatouille Terrine may be made 1 day ahead and chilled, covered. Serve warm or at room temperature (warm recommended). Nicely paired with Lemon and Basil Spaghetti.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.28 Kcal (1291 kJ) | ||
| Calories from fat | 202.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.48g | 35% | |
|---|---|---|---|
| Cholesterol | 15.59mg | 5% | |
| Sodium | 1858.73mg | 77% | |
| Potassium | 750.14mg | 16% | |
| Total Carbs | 19.05g | 6% | |
| Sugars | 8.47g | 34% | |
| Dietary Fiber | 4.7g | 19% | |
| Protein | 8.59g | 17% | |
| Vitamin C | 68.6mg | 114% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.5mg | 75% | |
| Calcium | 194.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 85.88 Kcal (360 kJ) | ||
| Calories from fat | 56.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 35% | |
|---|---|---|---|
| Cholesterol | 4.34mg | 5% | |
| Sodium | 517.82mg | 77% | |
| Potassium | 208.98mg | 16% | |
| Total Carbs | 5.31g | 6% | |
| Sugars | 2.36g | 34% | |
| Dietary Fiber | 1.31g | 19% | |
| Protein | 2.39g | 17% | |
| Vitamin C | 19.1mg | 114% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.8mg | 75% | |
| Calcium | 54.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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