This casserole is a grilled take on ratatouille.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 lavender or white small eggplants, trimmed and sliced in half lengthwise
- Four 6-inch zucchini, trimmed and sliced in half lengthwise
- 2 spring onions, sliced in half
- Extra-virgin olive oil, for cooking
- Sea salt and freshly ground black pepper
- 4 bell peppers, colors of your choosing
- 4 heirloom tomatoes
- 4 cloves garlic, peeled and smashed
- 3 ounces shelled pistachios
- 1 bunch fresh basil, leaves separated
- 2 ounces grated Parmesan, plus more for serving
Instructions
- Preheat the oven to 425 degrees F. Preheat a grill for cooking on medium-high heat.
- Drizzle the eggplants, zucchini and spring onions with 1/4 cup olive oil and season with salt and pepper. Place everything on the grill and cook until just seared, about 2 minutes per side. Place the bell peppers and tomatoes in a large baking dish. Bake until blistered, about 10 minutes. When cool enough to handle, dice all the vegetables and add to a medium (10- to 12-inch) cast-iron casserole dish. Set aside.
- Add the garlic, pistachios and basil to a food processor. Turn on and drizzle in 2 ounces olive oil. Season with salt and pepper. Add 3 ounces olive oil and the cheese. Taste for seasoning and texture. Top the eggplant with the pesto and grate the Parmesan over the top.
- Place the casserole in the oven and bake for 20 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 489 |
| Total Fat | 28 g |
| Saturated Fat | 6 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 22 g |
| Sugar | 30 g |
| Protein | 19 g |
| Cholesterol | 10 mg |
| Sodium | 2144 mg |
| Serving Size | 1 of 4 servings |
| Calories | 489 |
| Total Fat | 28 g |
| Saturated Fat | 6 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 22 g |
| Sugar | 30 g |
| Protein | 19 g |
| Cholesterol | 10 mg |
| Sodium | 2144 mg |