Ratatouille with goat's cheese & herby crumble

Ratatouille with goat's cheese & herby crumble

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(19 ratings)

By

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Cooking time

Prep: 20 mins - 30 mins Cook: 1 hr - 1 hr, 15 mins

Skill level

Easy

Servings

Serves 4

This is a good all rounder, perfect for lunch or dinner with a side dish

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
658
protein
25g
carbs
63g
fat
36g
saturates
4g
fibre
9g
sugar
0g
salt
2.73g

Ingredients

  • 2 aubergines
  • 3 courgettes
  • 2 red peppers
  • 1 green pepper
  • 6 tbsp olive oil
  • 2 medium onions, coarsely chopped
  • 2 garlic cloves, crushed
  • 400g can Italian chopped tomatoes
  • a large handful of fresh basil, chopped
  • 350g goat's cheese with a rind, such as Capricorn

For the crumble

  • 350g sliced white bread, crusts removed
  • 1 tbsp green pesto
  • 1 tbsp each chopped fresh parsley, basil and chives

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Method

  1. Cut the aubergines and courgettes into thick slices, no thinner than 2cm/3⁄4in, then cut all the slices across in half. Set aside. Cut the peppers in half, remove and discard the seeds, then cut the peppers into bite-sized chunks. Set aside.
  2. Heat 5 tablespoons of the olive oil in a large pan, add the onions and garlic and gently fry for 8-10 minutes. Add the aubergines, courgettes and peppers and fry for a further 10 minutes. Tip in the chopped tomatoes, season well, cover and cook for 20 minutes. Remove the pan from the heat, stir in the chopped basil and leave aside to cool.
  3. Meanwhile, for the crumble, put the bread into a food processor and blend to fine crumbs. Add the pesto, herbs, the remaining olive oil and plenty of seasoning, then blend again.
  4. Cut the goat’s cheese into large bitesized pieces and fold through the ratatouille. Spoon into a 2 litre/31⁄2 pint ovenproof dish. Sprinkle the herby crumb mixture over the top of the ratatouille.
  5. Preheat the oven to 190C/Gas 5/fan oven 170C and bake the crumble for 25 minutes until golden.

Recipe from Good Food magazine, November 2001

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Comments

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tracyapdafydd's picture
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this is truly delicious. i am relatively new to cooking, but have made this a few times now and it hasn't failed yet. you do need a big pan though!

vera_bitschnau's picture

Delicious! Didn't have courgettes so made it without. Added a filet of line-caught cod 12mins before finish time which had just a touch of lemon, salt, pepper and a drizzle of olive oil. Went down a treat! Thanks

meyers's picture
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I really enjoyed this recipe. I'm not a vegetarian by any means but this was thoroughly enjoyable and very tasty. I would highly recommend it. I disagree with an early review that the vegetable lose their identity because I do not think that they do. Will definitely be having this again. :-)

parham1's picture
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This makes LOADS! Did one veggie main dish and the non-veggies insisted on having some as a vegetable. The veggie went home with a great bowl of it and I have enough in the freezer for a veg dish for 4! No complaints, though - delicious recipe!

reescb's picture
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Had a version of this at The New Inn at Coln St Aldwyns in the Cotswolds on our wedding anniversary in August 2011. It looked like it had been put into a circular mould before serving so had a great appearance with a nice thick crunchy cheesy/crumb topping and a quite stiff vegetable base, rather than a sloppy ratatouille appearance. We had it with a rocket salad and a bottle of rosé. Came back home and I made a near copy, but neither of them had the pesto in. Will try it next time. The trick is to get a slightly crunchy almost caramelised topping. It is entertaining standard and really delicious. This version was clearly the influence for the one we had and for good reason: it's a winner.

catherinewightman's picture
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We loved this one - I used a very 'seedy' granary bread for the topping and it was SO good. Even my aubergine-averse daughter thought it was delicious.

rasabasa's picture
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Absolutely divine! However I didn't fry the vegetables for as long as the recipe said as I didn't want them to turn into mush (I like mine with a bit of crunch). Also used ciabatta rolls for the crumble topping and tore them into chunks by hand rather using the processor.
All in all, a big hit and definitely a new staple in my menu.

abbyamadan's picture

i loved the ratatouille and the goats cheese was lovely.
I have made a breadcrumb crumble before with cheese and it has been lovely but the one in this recipe was resoundingly regected by whole family as stodgy and yucky.
will def do it again but with a different topping

gingerwilson's picture
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This dish was homely and gorgeously gooey. The addition of the goats cheese and the crumble added another level to the, already comforting ratatouille. Was a warming and nutritious. Also breaks the boundaries of having ratatouille as a side dish, main meal, i think so! Peasant meal...i think not!

rocksteddyeddy's picture
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Nothing but goodness. Me and my partner love Ratatouille but with the integration of goats cheese and the crumble took it to another level. It added a variety of textures to it and created a very pleasing taste sensation. We tore our breadcrumbs by hand instead of with a blender but it was just as good.

weegingerfaerie's picture
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I made this when i had vegetarian guests round it was a resounding success with the meateaters also.

The herby crumble was very tasty although i did add some seeds to it for added texture.

I also substituted 1/2 feta for goats cheese as it's much cheaper and both cheeses worked fine.

This will definitley be a receipe i revisit many time when cooking for a group.

jenniebibs's picture
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I love goat's cheese with ratatouille so this was bound to be a winner for me. The crumb topping was nice, although it changed the texture of the ratatouille a little because some of the crumbs intermingled with it and made it more cakey and rich in the mouth - quite nice I thought, although ratatouille purists might not agree!

brocklml's picture
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We love this recipe, it always goes down well if I cook it for guests. I don't like goat's cheese so substitute feta instead, which also works really well.

alice_stainer's picture
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I thought this was excellent. The crumble with pesto in was a great idea, and unlike Moosepup's experience, mine was very crispy and the chunky veg was still recognisable. I made up the whole thing to the end of step 4, went out for a drink with some friends, and bunged it in the oven when we all got back. I found it only needed about 15 mins in a hot oven.

collette47's picture
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Made this recipe for vegetarian guest at Christmas but adapted it slightly. I used Weight Watchers recipe for roasted ratatouille, added goats cheese as per recipe but then topped it with a more substantial crumble made with wholemeal flour, margarine and a packet of 7 mixed seeds (available from Sainsbury's). It was really lovely.

sminten's picture
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Very tasty

emmahis's picture
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Really enjoyed this, easy to put together and a favourite with the kids

moosepup79's picture
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We weren't too sure about this one. The vegetables seemed to lose their identity and the crumble topping was very soft. Ratatouille is a favourite in our house, and I think we'll stick with the traditional version in future.

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