Smokey Ratatouille with Goat’s Cheese and Garlic Ciabatta

Nutrition per serving

Calories 453 kcal
Protein 13 g
Carbs 32 g
Fats 31.6 g
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Login Red Bell Pepper (capsicum)
Login Yellow Pepper
Login Courgette (Zucchini)
Login Garlic
Login Aubergine (eggplant)
Login Chopped Tomatoes (canned)
Login Sweet Smoked Paprika
Login Ciabatta
Login Basil Leaves
Login Olive Oil
Login Goats Cheese


  1. Preheat oven to 250 °
  2. Core and slice pepper into 1cm strips.
  3. Top and tail courgette and dice into 2cm cubes.
  4. Peel/finely dice ½ the garlic clove for the sauce and chop the other ½ when the ciabatta is toasted.
  5. Top and tail the aubergine and dice into 2 cubes.


Cooking Instructions

  1. Place the courgettes, peppers and aubergine into a mixing bowl. Drizzle over a tbsp of olive oil with a large pinch of salt and pepper and mix well to coat. Evenly layer onto a baking tray and cook near the top of the oven for 15 minutes.
  2. Meanwhile, heat a tsp of olive oil in frying pan over medium heat. Add the garlic and cook for a minute before adding the tinned tomatoes, paprika, a pinch sugar and salt and pepper. Bring to gentle boil, lower heat to medium-low and simmer until thickened.
  3. Remove the cooked vegetables from the oven and set aside. Turn the grill on to high. Grill the ciabatta until toasted on each side.
  4. Place the ciabatta on a plate, sprinkle over the chopped garlic and rub into the ciabatta before drizzling over a little olive oil. Sprinkle over a pinch of salt and pepper to taste.
  5. Add the roasted vegetables to the tomato sauce. Tear the basil leaves and add half of them to the sauce. Mix well to combine.
  6. Serve the ratatouille in a bowl with the remaining basil leaves sprinkled over the top and the goat cheese crumbled over. Serve the garlic ciabatta on the side.


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