How To Make Ratatouille with Goat’s Cheese & Herby Crumble
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Serves:
Ingredients
- 2 medium eggplants, diced
- 2 zucchinis, diced
- 2 bell peppers (any color), diced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups diced tomatoes
- 1/4 cup olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cup goat’s cheese, crumbled
- for the herby crumble:
- 1 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh oregano
- 3 tbsp olive oil
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
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Add the diced eggplants, zucchinis, bell peppers, and tomatoes to the skillet. Stir in the dried thyme, basil, oregano, salt, and pepper. Cook for about 10 minutes, until the vegetables are slightly softened.
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Transfer the vegetable mixture to a baking dish. Sprinkle the crumbled goat’s cheese evenly on top.
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In a small bowl, mix together the bread crumbs, Parmesan cheese, fresh herbs, and olive oil to make the herby crumble. Sprinkle the crumble mixture over the goat’s cheese.
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Bake in the preheated oven for 30 minutes, until the vegetables are tender and the crumble is golden brown and crispy.
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Serve the Ratatouille with Goat’s Cheese & Herby Crumble hot, and enjoy!
Nutrition
- Calories : 328kcal
- Total Fat : 17g
- Saturated Fat : 5g
- Cholesterol : 14mg
- Sodium : 509mg
- Total Carbohydrates : 35g
- Dietary Fiber : 9g
- Sugar : 13g
- Protein : 13g
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