Gary Rhodes' Baked Ratatouille Peppers with Melting Goat's Cheese
About this recipe
Healthiness : (158 votes)
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.

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.
Ingredients
- 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.
Equipment
- Chopping board
- Vegetable knife
- Large frying pan
- Large, sided baking tray
- Fish slice
- Tablespoon
- Wooden spatula / spoon
Making and cooking it

- Preheat the oven 170C/ 325F/ Gas 3
- Prepare the peppers, slice longways (keeping the stalks on) and remove the seeds
- Grease the baking tray with olive oil, arrange the peppers on and season with salt and pepper
- Cut the courgette in half and slice thickly
- Chop the tomatoes roughly
- Cut the aubergine into cubes
- Chop the onion and garlic
- 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
- Season with salt and pepper
- Stir the tomatoes into the vegetables and divide the ratatoulle into the peppers
- Bake for 50-60 minutes, until tender
- Once cooked top each pepper with goat's cheese and increase the temperature to 190C/375F/Gas 5
- Cook for a further 5-6 minutes until the cheese has melted
- Divide among plates or bowls, drizzling with any juices left on the tray

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Comments
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Name: Amyleytilley | 15th May 2013 |
ok |
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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Chop the plums into small pieces, removing any stalks or stones Put the plums and sugar into the...