Ratatouille Recipe with Melted Cheese
This sweet and delicious French ratatouille recipe is the perfect warmer-weather dish with an Italian twist. It's great to eat alone or accompany meats with a rich tomato sauce, topped with cheesy slices of aubergines, courgettes and tomatoes.
Servings: 4 people
Calories: 305kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and diced
- 2 cloves garlic minced
- 500 g passata
- 2 teaspoon balsamic vinegar
- 1 teaspoon oregano
- 1 teaspoon sage
- ½ teaspoon sugar
- 2 courgettes sliced about 3mm thick
- 2 aubergines sliced about 3mm thick
- 4 large tomatoes sliced and halved
- Sea salt
- Black pepper
- 100 g mature cheddar cheese grated, split into 60g and 40g
- Cooking oil spray
Instructions
- First, add the olive oil, onions and garlic into a large sauce pan and saute.
- Then pour in the passata, herbs, salt and pepper, sugar and balsamic vinegar and simmer for 5 minutes and transfer to a large bakig dish, roughly around the size of an A4 sheet of paper.
- Now preheat your oven at 200 degrees while you slice all the vegetables.
- Start adding and alternating your sliced vegetables on top in rows, edges facing upwards until you have filled the dish.
- Season the vegetables and sprinkle 60g of the cheese on top and cover with tinfoil before baking for 1 hour.
- Remove the tinfoil and season again, sprinkle with more cheese and spray with cooking oil spray once more and bake for a final 20 minutes.
- Add any fresh herbs you want - we have lemon balm growing in the garden and eat with whatever you want!
Video
Nutrition
Calories: 305kcal | Carbohydrates: 39g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 214mg | Potassium: 1825mg | Fiber: 13g | Sugar: 24g | Vitamin A: 2653IU | Vitamin C: 63mg | Calcium: 274mg | Iron: 4mg