Recipes  

Meatball and Ratatouille Gratin

  • Preparation 35 MIN
    Cooking 35 MIN
  • Servings 6
Share

Ingredients

Meatballs

Ratatouille

Assembly

Preparation

Meatballs

  1. With the rack in the middle position, preheat the oven to 400°F (200°C). Lightly oil a 13 x 9-inch (33 x 23 cm) baking dish.
  2. In a bowl, combine the breadcrumbs and milk. Let soak for 2 minutes. Add the remaining ingredients. Season with salt and pepper. Mix well with your hands. The mixture will be soft.
  3. Using a 1-tbsp (15 ml) ice cream scoop, form the mixture into balls. Finish rolling the meatballs with lightly oiled hands. Place the meatballs in the baking dish.
  4. Bake for 20 minutes or until lightly browned.

Ratatouille

  1. Meanwhile, in a large, deep non-stick skillet over medium-high heat, brown the eggplant in 1/3 cup (75 ml) of the oil for 5 minutes, stirring often. Set aside on a plate.
  2. In the same skillet over medium heat, soften the onion and garlic in the remaining oil. Add the zucchini and cook for 2 minutes. Add the remaining ingredients. Season with salt and pepper. Bring to a boil. Simmer for 10 minutes. Add the eggplant and cook for 2 minutes. Pour the hot ratatouille over the browned meatballs in the baking dish.

Assembly

  1. Insert the bocconcini pieces into the ratatouille.
  2. In a bowl, combine the toasted bread pieces with the oil and Pecorino. Season with pepper. Sprinkle over the ratatouille. Top with the cherry tomatoes still on the vine.
  3. Bake for 15 minutes or until the bread mixture is golden.

Note

The toasted bread in this recipe refers to a few thin slices of country bread toasted in the oven, on both sides, for 10 to 15 minutes. The toast will keep for 3 weeks in an airtight container at room temperature.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.