Ratatouille Pie
Say “oui” to this hearty, French comfort food. It’s great for cozying up during the colder months. The flavours of ratatouille pie pay homage to the French countryside, with aromatic herbs, onion, and garlic. This pie is vegetarian but high in protein from nutrient- and fibre-rich lentils.
Perfectly Balance Your Plate
This is a perfectly balanced plate.
Ingredients
RATATOUILLE
1 eggplant
1 red bell pepper
1 zucchini
2 tbsp olive oil
1 can (14 oz/398 ml) diced tomatoes
PIE
1 frozen pie shell, thawed
1⁄2 cup ricotta cheese
1 tbsp3 Onion Dip Mix
1 can (14 oz/398 ml) lentils, drained and rinsed
1⁄2 cup grated mozzarella
Preparation
- Preheat oven to 400° F.
- Dice eggplant, pepper, and zucchini. Heat oil in Sauté Pan over medium heat. Stir in diced veggies, seasoning, and diced tomatoes. Cover and simmer 12 min, or until vegetables are tender, stirring halfway.
- Meanwhile, use a fork to poke holes in the pie shell. Bake 10 min.
- Combine ricotta with dip mix.
- To assemble pie, cover bottom of shell with lentils and top with 3 cups prepared ratatouille. Crumble on ricotta mixture and sprinkle with mozzarella.
- Bake 20 min, or until cheese is bubbly.
Nutritional Information
Per serving: Calories 440, Fat 19 g (Saturated 8 g, Trans 0 g), Cholesterol 30 mg, Sodium 580 mg, Carbohydrate 48 g (Fiber 14 g, Sugars 8 g), Protein 20 g.
Tips
Save some time by preparing the ratatouille and par-baking the pie shell the night before.
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