This Recipe includes
|Zucchinis – any type of green zucchini such as black beauty or dunja zucchinis|
|Eggplant (aubergine) – If you don’t like fresh eggplant, you can substitute with carrots.|
|Onion – chopped white onion|
|Red and green peppers – can use one red and one green pepper for a pop of color.|
|Tomatoes – any type of tomatoes such as tomatoes on the vine, campari, roma or plum tomatoes for a bit of sweetness.|
|Goat cheese – any type of chopped or crumbled goat cheese|
Spices and flavoring ingredients:
|Garlic powder or crushed garlic cloves|
|Olive oil – any type of olive oil|
|Pinch of salt and pepper|
You can add some or all of the following herbs (bouquet garni) for flavor, depending on what you have at home:
|Basil – dried basil|
|Parsley – fresh or dried parsley|
|Thyme – dried thyme|
|Bay leaf – dried bay leaf|
Why we love it
Ratatouille is not one of the most photogenic dishes. But that is not to say it isn’t delicious. With more than its fair share of vegetables, is a versatile dish that can be served as a sidedish or a main.
It is a classic French recipe with a topping of delectable goat cheese to give it that extra little kick. And it’s one of the easiest one-dish meals you can make. Just chop everything up, add a few spices and pop it in the oven. What could be easier!?
What to serve with it?
Ratatouille with goat cheese goes well with just some bread (a baguette) and or a salad with bacon, goat cheese, and creamy garlic dressing.
How to store it?
The zucchinis will retain water, so I don’t recommend preparing this ratatouille with goat cheese too much in advance. You can keep it overnight in the fridge, but that is about the extent of it. Pop it back in the oven for 10-15 minutes at 380°F (190°C) to heat it back up.
Baked ratatouille with goat cheese
- 2 courgettes zucchini
- 2 aubergine eggplant
- 1 green pepper
- 1 red pepper
- 2 tomatoes
- 1 cup of chopped or crumbled goat cheese
- 4 gloves of crushed garlic
- 2 medium-sized onion
- 5 table spoons of olive oil
- 3 sprigs of parsley
- 2 sprigs of thyme
- 2 sprigs of basil
- 1 bay leaf
- 1 tablespoon of oregano flakes
- salt and pepper to taste
- Wash and chop the peppers, eggplant, onions, tomatoes, and zucchini into slices or quarters and place in a large bowl.
- Add the herbs, garlic, olive oil, salt, and pepper into the bowl and mix.
- Arrange all the ingredients in a baking pan.
- Cover with tinfoil and bake in a pre-heated oven for 30 minutes (200C or 390F).
- Chop or crumble the goat cheese into small pieces.
- Take off the tinfoil and add the goat cheese.
- Cook for an additional 15 minutes until the top of the vegetables looks browned and the cheese melted.
- Serve immediately.
If you enjoyed that, check out our other classic recipes that you can make easily. Bon appétit!