print this recipe Print this recipe   save to disk Save to disk   Full version with graphics

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

This recipe is in categories Baking, Healthy eating, Main courses, Vegetarian,
About this recipe:
Difficulty: 3
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.


Making and cooking it
  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