White Bean & Ratatouille Gratin

Page: www.finecooking.com/recipes/white-bean-ratatouille-gratin.aspx

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Reviews

This is a very nice way to use up summer's bounty -- it takes a while to make the sauteed ratatouille [link below] used in the gratin, but it can be made ahead and left at room temperature for several hours, allowing the flavors to blend, before adding a can of white beans and the parmesan/bread crumb topping, and baking.

The sauteed zucchini recipe makes about 3 cups and the gratin recipe calls for 2 cups of the ratatouille. I used all the sauteed ratatouille I made and was not sorry. As is usual with this type of recipe, it was even better a day or two later.

http://www.finecooking.com/recipes/sauteed-ratatouille.aspx

(edited 5th August 2013) (0) comment (0) useful  

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