Ratatouille & Grilled Goat's Cheese

This recipe works in combination with: Aubergine, Tomato & Goat's Cheese Stack, Spiced Vegetable Stew with Couscous, Vegetable & Couscous Stuffed Pepper. This recipe features in these meal plans: Veggie Mediterranean.

Easy to make ratatouille served with a simple rocket salad and grilled goat's cheese.


  • 1/2 small onion, coarsely chopped
  • 2 small tomatoes (approx 75g each), coarsely chopped
  • 1/2 courgette, cut into 2cm dice
  • 1/2 red pepper, cut into 2cm dice
  • one-third of a 70g bag of wild rocket leaves
  • 50g of goat's cheese
  • 1 garlic clove, finely chopped
  • 1/2 tsp dried mixed herbs
  • 1 tsp tomato puree
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Price per person: £2.08
  • Store cupboard: Typical
  • Calories per serving: 374
  • 5-a-day per serving: 3.7
  • Print Recipe
Ratatouille & Goat's Cheese photo

830 cooks think so


  1. Heat 1 tbsp oil in a saucepan and cook the onion and garlic for 2-3 minutes, or until the onion is soft.
  2. Stir in the pepper and tomato. Season with salt and pepper and cook over a low heat for for 15 minutes.
  3. Meanwhile, prepare the dressing. Mix the lemon juice and 1 tbsp oil with a pinch of salt and pepper.
  4. Preheat the grill. Add the courgette and mixed herbs to the ratatouille pan and cook for 5 minutes, or until the courgette is tender, but still firm to the bite.
  5. Grill the goats cheese for 2-3 minutes, or until golden.
  6. To serve, simply toss the rocket leaves with the dressing and arrange on a plate alongside the ratatouille and grilled goats cheese.

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