Ratatouille Caprese
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5 from 1 vote

Ratatouille Caprese

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: French, Italian
Keyword: Caprese, Mozzarella, Proscuitto, Ratatouille, Side dish, vegetables
Servings: 12
Calories: 351kcal
Author: Culinary Lion


  • 1.5 lbs Fresh Mozzarella
  • 8 oz Prosciutto
  • 2 Japanese Eggplant
  • 2 zucchini
  • 2 squash
  • 6 Tomatoes
  • 2 tbsp Olive Oil


  • Pre heat oven to 425 Degrees F.
    Ratatouille Caprese
  • Using a knife or mandolin slice your zucchini, squash, eggplant and tomatoes into 1/8th inch thick slices
    Ratatouille Caprese
  • Using a paper towel wipe down the inside of you cast iron pan with 1 tbsp olive oil, next place the balled up paper towel in the pan on the outside to act as a base to hold your veggies as you spiral them around the outside of the pan.
    Ratatouille Caprese
  • Continue to spiral the ingredients in the pan until it is full. Drizzle with olive oil and season with salt & pepper along with any fresh herbs or grated Parmesan you would like to add
    Ratatouille Caprese
  • Bake for 30- 40 minutes until veggies have caramelized on top, let rest for 5 minutes before serving.
    Ratatouille Caprese


Calories: 351kcal | Carbohydrates: 8g | Protein: 17g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 492mg | Potassium: 837mg | Fiber: 4g | Sugar: 7g | Vitamin A: 14265IU | Vitamin C: 41.3mg | Calcium: 362mg | Iron: 1.6mg