Baked ratatouille & goat’s cheese

Ingredients

• Goat cheese

  Soft type

  200g

• Chinese Eggplant

  Asian Items - Melissa's

  2 average eggplant or 840g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Squash

  Summer, all varieties, raw

  2 medium or 392g

• Orange Bell Pepper

  Tesco

  1 pepper or 100g

• Crushed Tomatoes

  Compliments

  24 oz or 680g

• Garlic

  Raw

  2 clove or 6g

• Paprika

  Spices

  1 tsp or 2g

• Costco Lactose Free Milk

  1 ⅝ cup or 384g

• Kerry Gold Butter

  50g

• Wheat flour

  Whole-grain

  50g

• Parmesan cheese

  Shredded

  80g

• Extra Virgin Olive oil

  First Cold Pressed - Kirkland Signature

  1 tbsp or 15g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  6 tomato or 372g

• Quinoa

  Cooked

  ¾ cup or 139g

• Nutritional Yeast

  Vegan - Whole Foods Market

  3 tbsp or 23g

Directions

1. STEP 1 Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the eggplant and bell pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika. Pour over the crushed tomato & quinoa, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge. STEP 2 To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in the parmesan and season. STEP 3 Tip the ratatouille into an ovenproof dish, then completely cover it with the cheese sauce. Crumble over the goat’s cheese and arrange the courgette slices on top in concentric circles, alternating between green and yellow if you have them. Can be assembled several hours before cooking. STEP 4 Heat oven to 220C/200C fan/gas 7. Brush or drizzle the remaining oil over the tomato, zucchini, and squash slices and season with sea salt. Bake in the oven for 25-30 mins until the zucchini and squash slices are cooked through and starting to brown. Remove from the oven and allow to rest for 20 mins before serving.

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