Ratatouille with Baked Goat Cheese
By chef Franco Luise
A colorful vegetable medley complemented by baked goat cheese. A light vegetarian dish ideal for lunch or dinner.
- 29 min
- total
- Medium
- level
5 min prep · 24 min cook
What you will need
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Goat Cheese 50 g -
Tomatoes 1 pcs -
Eggplant / Aubergine 0.5 pcs -
Zucchini 0.5 pcs -
Bell Pepper 0.5 pcs
-
Onion 0.5 pcs -
Garlic 1 clove -
Provensal herbs 0.5 tsp -
Olive Oil 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180-200 C 🍆✨
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Dice the onion. Peel and dice the onion.
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Dice the eggplant. Dice the eggplant into cubes.
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Dice the zucchini. Dice the zucchini into cubes.
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Dice the bell pepper. Dice the bell pepper into cubes.
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Dice the tomatoes. Cut the tomatoes into larger cubes.
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Saute the onion and garlic. Heat the olive oil in a pan, add the garlic and onion, and saute over medium heat for about 3-4 minutes until golden.
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Add the eggplant. Add the eggplant and simmer for about 2 minutes.
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Add the bell pepper and zucchini. Add the bell pepper and zucchini and cook for another about 3-4 minutes.
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Add the tomatoes and season. Add the tomatoes, Provence herbs, salt, and pepper, and simmer over low heat for about 10 minutes.
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Cut the goat cheese. Cut the goat cheese into small pieces.
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Bake in the oven. Transfer the vegetable mixture to a baking dish, sprinkle with the cheese, and bake for about 5-10 minutes, until it melts.
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Serve. Remove from the oven and serve 🍽️✨
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