I came across two similar recipes on Pinterest (here and here), and used them as inspiration for a new side dish. We absolutely loved this...so much so that I made it twice in a week! Traditional ratatouille is stewed, slow cooked, and layered, while this dish is quick and painless to throw together. It certainly isn't a true ratatouille, but what would you call it?
The quantity listed below worked well in a pie plate, as pictured. The second time I made this, I was out of brie and wanted to make a larger amount. I doubled everything and made it in a 9X13 dish, topping it with a little bit of shaved red onion before adding the Parmesan, olive oil, and salt & pepper. Both combinations were delicious! This is a simple and versatile way to prepare your vegetables, and a great Make It In The Morning option too.
1/2 zucchini, sliced approx. 1/4 inch thick
2 plum tomatoes, sliced approx. 1/4 inch thick
1/2 sweet potato, sliced slightly thinner than other vegetables
Brie, sliced approx. 1/4 inch thick
2 Tblsp (+/-) Parmesan cheese, freshly grated
2 Tblsp olive oil (+/-)
Salt & pepper, to taste
Place sliced vegetables and brie in pie plate, alternating and overlapping as you go. Sprinkle with freshly grated Parmesan cheese. Drizzle with olive oil, and add salt and pepper to taste. Bake at 375` for about 25 minutes, or until sweet potato is tender.