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.
RATATOUILLE
PIE
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- 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.
Save some time by preparing the ratatouille and par-baking the pie shell the night before.
This is a perfectly balanced plate.
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.
35 min
4 servings
$2.15/serving
RATATOUILLE
PIE
35 min4 servings$2.15/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- 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.
Save some time by preparing the ratatouille and par-baking the pie shell the night before.
This is a perfectly balanced plate.
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.
