Serves
2
Goats Cheese Ratatouille Bake
A delicious bake full of veg and melted cheese. Great as a main or can serve 4 as a side.
Ingredients
- 1 tsp olive oil
- 1 red onion, chopped
- 3 garlic cloves, finely chopped
- 1 aubergine (around 220g), chopped
- 1 red pepper (around 150g), cored & chopped
- 1 tsp paprika
- 1 tbsp balsamic vinegar 23g
- 1 tsp tamari
- 1/4 tsp cayenne pepper
- 300ml passata
- 1 tbsp butter
- 2 tbsp gluten-free flour
- 200ml milk
- 30g grated cheese
- 60g goat’s cheese, sliced
- 360g courgette, sliced
Directions
- Preheat oven to 200°C.
- Add the oil, onion, and garlic to a frying pan and cook on high heat for 5 minutes.
- Turn heat to medium/high and add the aubergine and pepper. Cook for 5 minutes, stirring often.
- Add the paprika, balsamic vinegar, tamari, and cayenne and stir for 1 minute.
- Add the passata and stir well, simmering for 5 minutes.
- In a small pan, add the butter and allow it to melt. Add the flour and mix together, then gradually add the milk.
- When the milk is hot, the sauce will become thicker. Add more flour if necessary.
- Add the cheese and let it melt in until no lumps are seen.
- In a 10”x7” roasting dish, add the ratatouille to cover the bottom and pour the cheese sauce over the top.
- Season with salt and pepper. Add the goat’s cheese on the top evenly and then layer on the courgette slices.
- Bake in the oven for 30 minutes or until the courgettes are cooked.
- Kcal: 481
- Protein: 21g
- Fats: 22g
- Carbs: 43g
- Fibre: 11g
