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Baked Ratatouille & Goat’s Cheese

30-60 minutes
Mild
Medium
nf Nut Free
v Veggie

Baked Ratatouille & Goat’s Cheese

With the addition of a sumptuous cheese sauce and creamy goats’ cheese, this recipe takes classic ratatouille and turns it into a hearty Mediterranean bake.

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Ingredients

  • Passata - 125 g
  • Goat’s cheese - 50 g
  • Courgette (thinly sliced) x 0.25
  • Red pepper (diced) x 0.5
  • Red onion (chopped) x 0.25
  • Aubergine (diced) x 0.5
  • Garlic clove (chopped) x 1
  • Soy sauce - 0.5 tsp
  • Balsamic vinegar - 0.5 tbsp
  • Smoked paprika - 0.5 tbsp
  • Milk - 100 ml
  • Butter - 15 g
  • Plain Flour - 15 g
  • Parmesan/vegan cheese - 20 g

* Please check all packaging for allergies before purchasing items.

Method

Ingredients

  • Passata - 250 g
  • Goat’s cheese - 100 g
  • Courgette (thinly sliced) x 0.5
  • Red pepper (diced) x 1
  • Red onion (chopped) x 0.5
  • Aubergine (diced) x 1
  • Garlic clove (chopped) x 2
  • Soy sauce - 1 tsp
  • Balsamic vinegar - 1 tbsp
  • Smoked paprika - 1 tbsp
  • Milk - 200 ml
  • Butter - 30 g
  • Plain Flour - 30 g
  • Parmesan/vegan cheese - 40 g

* Please check all packaging for allergies before purchasing items.

Method

Ingredients

  • Passata - 500 g
  • Goat’s cheese - 200 g
  • Courgette (thinly sliced) x 1
  • Red pepper (diced) x 2
  • Red onion (chopped) x 1
  • Aubergine (diced) x 2
  • Garlic clove (chopped) x 4
  • Soy sauce - 2 tsp
  • Balsamic vinegar - 2 tbsp
  • Smoked paprika - 2 tbsp
  • Milk - 400 ml
  • Butter - 60 g
  • Plain Flour - 60 g
  • Parmesan/vegan cheese - 80 g

* Please check all packaging for allergies before purchasing items.

Method

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