Smokey Ratatouille
with Goat’s Cheese and Garlic Bruschetta
Our ingredient of the week this week is most definitely smoked paprika. Regular paprika is often made by drying out peppers in the sun and then grinding them to a spicy powder. As you can imagine, the smoked variety are dried in smoke sheds with woods like oak to give them their delicious, distinctive flavour. It’s a great store cupboard essential for adding a whole new dimension to your cooking. For this recipe we balanced it against the mild flavour of our fantastic goat’s cheese to make this perky, fresh dinner time favourite!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Red Pepper
½
Yellow Pepper
1
Courgette
(May contain Celery)
2
Garlic Clove
½
Aubergine
(May contain Celery)
1
Chopped Tomatoes
½
Smoked Paprika
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
¼
Basil
½
Goat's Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 250 degrees. Cut the stalk and core out of your peppers and slice them lengthways into strips about 1cm in width. Cut the top off the courgette and chop into roughly 2cm cubes. Peel both garlic clove and finely dice ONE of them.
Cut the very top and bottom off your aubergine then slice it in half lengthways. Slice each half lengthways again into 3 pieces (6 strips in total). Slice half the spongy white centre from each piece (see picture). Discard the spongy bit and cut the remainder into roughly 2cm chunks.
Thoroughly coat the courgette chunks, the peppers and the aubergine in 1½ tbsp of olive oil and a good pinch of salt and pepper (do this on the chopping board to save washing up!). Put this on a baking tray on the top shelf of the oven for 15 mins.
Put 2 tsp of olive oil into a non-stick pan on medium heat. Fry off the diced garlic clove for a minute and then add the tinned tomatoes. Add the paprika, ½ tsp of sugar (if you have some) and a pinch of salt and pepper. Bubble away until you have a thick sauce.
Once the vegetables are a little crispy around the edges remove them from the oven. Turn the grill up to high heat. Slice the ciabatta in half and then put it under the grill until toasted both sides.
Remove the ciabatta from the grill. Chop the remaining clove of garlic in half and rub this onto the top of the ciabatta. Drizzle over a little olive oil and season with a pinch of salt and pepper.
Mix the vegetables and tear ½ the basil into the tomato sauce. Serve the ratatouille onto a plate, tear the remaining basil leaves in half and scatter over. Crumble over the goat’s cheese and serve your garlic bruschetta on the side.
