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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Spread onions in bottom of a 9 X 13 heavy casserole (preferrably enameled) and sprinkle evenly with 1/4 cup Gruyère. | 3. 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. | 4. Transfer the zucchini, as sautéed, with a slotted spoon to the casserole, spreading evenly, and top with some of the basil. | 5. Sprinkle zucchini layer with 1/2 teaspoon salt and a light sprinkling of cayenne. | 6. 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. | 7. Transfer peppers with a slotted spoon to casserole, spreading evenly, and top with some remaining basil. | 8. Sprinkle pepper layer with 1/2 teaspoon remaining salt and another light sprinkling of cayenne. | 9. 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.). | 10. Transfer eggplant slices, as sautéed, with slotted spoon to casserole and arrange in an even layer, overlapping slices. | 11. Top the eggplant layer with some remaining basil and sprinkle with 1/2 teaspoon remaining salt and another light sprinkling of cayenne. | 12. In skillet heat 2 tablespoons remaining oil over medium-high heat until hot and sauté tomatoes in 2 batches, stirring occasionally, 2 minutes. | 13. Transfer tomatoes, as sautéed, with slotted spoon to casserole and spread evenly. Top tomato layer with remaining basil. | 14. Sprinkle tomatoes with remaining 1/2 teaspoon salt, remaining cayenne, remaining Gruyère, and thyme and top with bread crumbs. | 15. 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. | 16. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2 - 3/4	cup		0.0	0.0	0.0	0.0
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
gruyere cheese	1	cup	grated	545.16	0.4752	39.3492	42.6888
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
basil	1/2	cup	loosely-packed chopped	2.76	0.318	0.37799999999999995	0.0768
salt	2	tablespoons		-	-	-	-
cayenne	1	pinch		0.3578	0.0637	0.0135	0.0194
red bell pepper	2		cut	-	-	-	-
eggplant	1		cut salted	-	-	-	-
plum tomato	2		cut	-	-	-	-
thyme leave	1	tablespoon		-	-	-	-
breadcrumb	1	cup	coarse	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.