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Gary Rhodes' Baked Ratatouille Peppers with Melting Goat's Cheese

This recipe is in categories Baking, Healthy eating, Main courses, Vegetarian
About this recipe
Healthiness : (158 votes)
Difficulty:  3 out of 5 difficulty
Comments:  The skills needed for this dish are: choppping, de-seeding, using the hob and the oven.
Preparation Time: 10-15 minutes
Cooking Time: 1hr 20 minutes
Number of servings: 4
Serving suggestions: Serve with green salad and focaccia bread
This is a vegetarian recipe

This delicious, healthy recipe was kindly submitted by the renowned chef, Gary Rhodes.
  • 4 red peppers
  • 4 tbsp (15ml) olive oil, plus extra for greasing
  • 1 aubergine
  • 2 courgettes 
  • 1 onion
  • 2 large cloves garlic
  • 4 plum tomatoes
  • 8 thick slices goat's cheese
  • sea salt and pepper to season
Healthier version
Use salt sparingly. Make sure you taste before you add seasoning. Try using a lower fat goat's cheese.
  • Chopping board
  • Vegetable knife
  • Large frying pan
  • Large, sided baking tray
  • Fish slice
  • Tablespoon
  • Wooden spatula / spoon
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Preheat the oven 170C/ 325F/ Gas 3
  2. Prepare the peppers, slice longways (keeping the stalks on) and remove the seeds
  3. Grease the baking tray with olive oil, arrange the peppers on and season with salt and pepper
  4. Cut the courgette in half and slice thickly
  5. Chop the tomatoes roughly
  6. Cut the aubergine into cubes
  7. Chop the onion and garlic
  8. Heat the olive oil in the pan and fry the aubergine, garlic, onion and courgette over a medium heat for 5-6 minutes, until they begin to soften 
  9. Season with salt and pepper
  10. Stir the tomatoes into the vegetables and divide the ratatoulle into the peppers
  11. Bake for 50-60 minutes, until tender
  12. Once cooked top each pepper with goat's cheese and increase the temperature to 190C/375F/Gas 5 
  13. Cook for a further 5-6 minutes until the cheese has melted
  14. Divide among plates or bowls, drizzling with any juices left on the tray
Gary Rhodes' Baked Ratatouille Peppers with Melting Goat's Cheese - print view  Gary Rhodes' Baked Ratatouille Peppers with Melting Goat's Cheese - print view

If you tried this recipe and liked it, tell us about it
There are 4 comments for this recipe.
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Name: Amyleytilley 15th May 2013
Name: Nina 19th March 2012
Wow looks great. I used to eat quite often in a Chinese (Cantonese) restaurant in Basildon. I got to be lmoast part of the family and ended up getting this kind of food. I still remember the pickled vegetables.We went to a BBQ yesterday, and I did a big bowl of Pinto beans with sun-dried tomatoes, buckwheat, red pepper, olives and a bit of onion. There was chili/olive oil and lemon juice as a dressing. Should have taken a picture of it!
Name: Henry 15th March 2012
mmmmmmmmmmmmmm! So nice! I LOVE goatd cheese!
Thanks for the recipe ☺
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