Ratatouille with brie

Name: Ratatouille with brie
Total time: 45 min
Yield: 4 servings
Ingredients: 1 brie; 1 small eggplant; 113.4 g olive oil; 1 courgettes; 1 yellow to 3 sized squashes; 2 plum tomatoes; 1 tsp fresh thyme leaves

A Mediterranean-inspired Ratatouille dish with a twist - it includes creamy Brie cheese. This recipe is perfect for those following a gluten-free, lacto-ovo vegetarian, and primal diet. Rich in vitamins and minerals from a variety of colorful vegetables, it's a flavorful dish to enjoy as a main course. Ideal for serving during a casual gathering or a relaxing weeknight dinner.

Ingredients

brie

eggplant

1 small

olive oil

113.4 g

courgettes

yellow to 3 sized squashes

plum tomatoes

fresh thyme leaves

1 tsp

Method

Remove outer peel from eggplant and dice into inch pieces
Heat 1-2 oz. of olive oil in a heavy gauge skillet
Saut the diced eggplant for 2-3 minutes then place on a towel to drain
After draining place cooked eggplant into a small oval casserole dish
Preheat oven to 375 F
Carefully slice the zucchini , yellow squash , and tomatoes about inch even slices
Slice the Brie also into inch slices (utilizing a cheese wire makes simplifies this)
Begin placing sliced yellow squash , zucchini , sliced Brie and tomatoes in a shingled pattern working from the outside of the casserole towards the center
When all vegetables and cheese are placed in the casserole, drizzle with the remaining olive oil and sprinkle with chopped thyme
Season with salt and pepper and bake in the oven for 10-15 minutes until bubbly