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RECIPE
14 INGREDIENTS9 STEPS1HR

Cheesy Roasted Ratatouille Dip

5.0
2 Ratings

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A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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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.
1HR
Total Time

A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1 cup
3
(8 oz)
1
(6 oz)
Medium  Vidalia Onion
8
(8 oz)
Medium  Button Mushrooms , trimmed
1
(6 oz)
Medium  Bell Pepper , peeled, deseeded
or Use orange colored ones
3 cups
1
(5 oz)
Small  Zucchini
1/2 cup
1/2 tsp
Ground Black Pepper , freshly ground
8 sprigs
Fresh Oregano
1 1/2 cups
Monterey Jack Cheese , shredded
2/3 cup
Parmesan Cheese , freshly grated, divided

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Nutrition Per Serving

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CALORIES
260
FAT
18.2 g
PROTEIN
11.5 g
CARBS
11.7 g

Author's Notes

For Low-Carb - Serve dip with sliced raw zucchini, carrot sticks and/or other low-carb dippers.

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (205 degrees C). Line two large rimmed baking sheets with parchment paper.
Step 2
Cut Green Beans (1 cup) uniform bite-size pieces and blanch them.
Step 3
Cut and slice Plum Tomato (3), Vidalia Onion (1), Button Mushroom (8), Bell Pepper (1), Broccoli Florets (3 cup), and Zucchini (1) into uniform bite-size pieces.
Step 4
Place in a single layer in groupings on prepared trays. Brush the surface of all pieces with the Olive Oil (1/2 cup). Season with Coarse Kosher Salt (1 1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon).
Step 5
Place the Fresh Oregano (8 sprig) 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.
Step 6
Melt Unsalted Butter (2 tablespoon) in an ovenproof skillet or baking dish. Add the roasted vegetables along with Monterey Jack Cheese (8 ounce) and Parmesan Cheese (1 ounce). Stir to combine. Place the skillet in the oven.
Step 7
Bake for 15 minutes until the cheese is fully melted and bubbling around the edges.
Step 8
If additional cheesiness is desired, sprinkle the remaining Parmesan Cheese (1 ounce) over the top. Place the skillet under the broiler for just one minute until toasty.
Step 9
Serve immediately with naan, crusty bread or hearty chips.

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Nutrition Per Serving
Calories
260
% Daily Value*
Fat
18.2 g
23%
Saturated Fat
6.8 g
34%
Trans Fat
0.0 g
--
Cholesterol
25.0 mg
8%
Carbohydrates
11.7 g
4%
Fiber
5.6 g
20%
Sugars
4.8 g
--
Protein
11.5 g
23%
Sodium
1035.3 mg
45%
Vitamin D
0.1 µg
0%
Calcium
247.7 mg
19%
Iron
2.4 mg
13%
Potassium
293.3 mg
6%
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