cheesy roasted ratatouille dip
Make this your own by choosing your favorite vegetables and herbs. For the best consistency, be sure to use 2 1/2 to 3 pounds of combined vegetables.
Ingredients
- 5 ounces blanched fresh green beans (directions in post) (1 cup)
- 8 ounces plum tomatoes (3 small)
- 6 ounces vidalia onion (1 medium)
- 8 ounces button mushrooms, trimmed (8 medium)
- 6 ounces orange sweet pepper, seeds & membranes removed (1 medium)
- 6 ounces broccoli florets (3 cups)
- 5 ounces zucchini (1 small)
- 1/2 cup olive oil
- 1 1/2 teaspoons coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 sprigs fresh oregano
- 2 tablespoons unsalted butter
- 8 ounces shredded Monterey Jack cheese
- 2 ounces freshly grated parmesan cheese, divided
Instructions
-
Preheat oven to 400°F. Line 2 large rimmed baking sheets with parchment paper.
-
Prepare vegetables by cutting into uniform bite-size pieces. Place in a single layer in groupings on prepared trays. Brush the surface of all pieces with the olive oil. Season with the salt & pepper. Place the oregano sprigs over each type of vegetable.
-
Roast in the preheated oven for about 15 minutes until tender and slightly charred, rotating pans halfway through. Check often for charring. If one of the vegetables is finished before the others, remove it from the tray and allow the remaining veggies to finish roasting.
-
Melt the butter in an ovenproof skillet or baking dish. Add the roasted vegetables along with the Monterey Jack cheese and 1 ounce of the parmesan cheese. Stir to combine.
-
Place the skillet in the oven. Bake for 15 minutes until the cheese is fully melted and bubbling around the edges.
-
If additional cheesiness is desired, sprinkle the remaining 1 ounce of parmesan cheese over the top. Place the skillet under the broiler for just one minute until toasty.
-
Serve immediately with naan, crusty bread or hearty chips.
Recipe Notes
For Low-Carb - Serve dip with sliced raw zucchini, carrot sticks and/or other low-carb dippers.