Ratatouille with Goat's Cheese Herby Crumble

Elevate your classic ratatouille with a luxurious twist in this recipe for Ratatouille with Goat's Cheese Herby Crumble. This vibrant dish features an irresistible medley of roasted eggplant, zucchini, bell peppers, and ripe tomatoes, infused with garlic, olive oil, and fragrant herbs for a symphony of Mediterranean flavors. Topped with a golden, buttery crumble of tangy goat’s cheese, fresh parsley, thyme, and crisp breadcrumbs, this crowd-pleasing bake is as satisfying as it is stunning. Perfect as a vegetarian main course or served alongside grilled meats, this dish delivers hearty comfort with an elegant finish. Ready in just an hour, it’s the perfect recipe to showcase fresh produce and bring effortless sophistication to your table.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large Eggplant (aubergine)
• 2 medium Zucchini (courgette)
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 4 medium Tomatoes (ripe)
• 1 large Onion
• 3 cloves Garlic cloves
• 3 tablespoons Olive oil
• 1 teaspoon Dried thyme
• 10 leaves Fresh basil leaves
• 100 grams Goat’s cheese
• 50 grams Breadcrumbs (panko or regular)
• 2 tablespoons, chopped Fresh parsley
• 1 tablespoon Fresh thyme leaves
• 2 tablespoons Unsalted butter
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Wash and dice the eggplant, zucchini, red bell pepper, yellow bell pepper, and tomatoes into roughly 2 cm pieces. Finely chop the onion and mince the garlic cloves.

Step 3

In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until softened and fragrant.

Step 4

Add the diced eggplant, zucchini, and bell peppers to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 5

Add the diced tomatoes, dried thyme, salt, and black pepper to the skillet. Stir well, and let the mixture simmer for 10 minutes until the flavors meld together and the vegetables are tender. Remove from heat and stir in the fresh basil leaves.

Step 6

Transfer the ratatouille mixture into a baking dish, spreading it evenly.

Step 7

In a mixing bowl, combine the breadcrumbs, crumbled goat’s cheese, chopped parsley, fresh thyme leaves, and 1 tablespoon of olive oil. Mix until well combined.

Step 8

Sprinkle the herby crumble mixture evenly over the ratatouille in the baking dish.

Step 9

Dot the top with small cubes of unsalted butter to encourage browning.

Step 10

Bake in the preheated oven for 15-20 minutes, or until the crumble topping is golden brown and the dish is bubbling around the edges.

Step 11

Remove from the oven and let it cool for 5 minutes before serving.

Step 12

Serve warm as a vegetarian main course or alongside grilled meats as a side dish. Garnish with extra fresh parsley if desired.

Nutrition Facts

Serving size	(2089.8g)

Amount per serving	% Daily Value*
Calories	891.0

Total Fat 31.2g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat g
Cholesterol 62mg	0%
Sodium 2787.2mg	0%
Total Carbohydrate 145.3g	0%
Dietary Fiber 35.9g	0%
Total Sugars 56.8g
Protein 27.1g	0%

Vitamin D 0IU	0%
Calcium 310.8mg	0%
Iron 9.2mg	0%
Potassium 4714.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 11.2%

Carbs: 59.9%