Ratatouille Au Gratin for Kids

So delicious your kids won’t know they’re eating their vegetables - the secret is the ooey, gooey Mozzarella cheese!
My Favs

Cheese: Mozzarella   Course: Pasta

Makes 4 servings



1 small onion, chopped

1 garlic clove, chopped

1/2 cup | 125 mL
butternut squash, finely diced

1 small zucchini, finely diced

1/2 red bell pepper, finely diced

1/2 cup | 125 mL
mushrooms, quartered

1 small eggplant, finely diced

1 plum tomato, finely diced

1 tbsp | 15 mL
fresh basil, chopped

3/4 cup | 180 mL
tomato or vegetable juice

1/4 cup | 60 mL
tomato paste

1/2 | 125 mL to 1 cup | 250 mL
cooked rice or pasta

1 1/2 cups | 375 mL
Tre Stelle® Mozzarella Ball, grated


freshly ground pepper


In a saucepan, melt butter and brown onion, garlic and squash for 5 minutes.

Add zucchini, bell pepper, mushrooms and eggplant. Cook 5–7 minutes. Season.

Incorporate tomato and basil. Turn off heat and let rest with lid on for 1 minute.

Purée the ratatouille in a food processor or blender.

Add tomato or vegetable juice and tomato paste.

Blend until it resembles spaghetti sauce.

Pour over cooked rice or pasta.

Top with Mozzarella and melt in oven.

Serving suggestion:
Pour over a slice of toasted bread instead of rice or pasta.

Try this recipe with:
Tre Stelle® Cheddar Cheese, Tre Stelle® Swiss Cheese.


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Created By: Recipe graciously provided by Dairy Farmers of Canada. For more delicious recipes, go to allyouneedi

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