Ratatouille and halloumi bake
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Nutrition balance score
Unbalanced
Glycemic Index
27
Low
Glycemic Load
4
Low
Nutrition per serving
Calories337.1 kcal (17%)
Total Fat27.4 g (39%)
Carbs14.9 g (6%)
Sugars8.3 g (9%)
Protein14.3 g (29%)
Sodium1452.4 mg (73%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1red pepper
deseeded and cut into roughly 2 cm chunks
1yellow pepper
deseeded and cut into roughly 2 cm chunks
250gaubergine
medium, cut into roughly 2cm chunks
1onion
medium, peeled and cut into 12 wedges
3 Tbspolive oil
2garlic cloves
peeled and crushed
10gfresh basil leaves
around, thinly sliced, plus extra to serve
1 x 400gcan chopped tomatoes with herbs
225ghalloumi cheese
block, cut into 8 slices
Instructions
Step 1
Preheat the oven to 220°C/fan 200°C/Gas
Step 2
Place the peppers, aubergine and onion in a bowl, add 2 tablespoons of the olive oil and season with sea salt and ground black pepper.
Step 3
Toss everything together well then scatter into a shallow baking dish and bake for 25 minutes.
Step 4
Remove the dish from the oven, turn the vegetables, then cook for a further 5-10 minutes, or until well softened and lightly browned.
Step 5
Remove the dish from the oven, stir in the garlic, basil and tomatoes, arrange the halloumi on top, drizzle with the remaining oil, season with more ground black pepper and return to the oven for a further 15 minutes, or until the halloumi is hot and lightly browned
Step 6
Scatter with more fresh basil to serve.
Step 7
COOK'S TIP If you don't have canned tomatoes with added herbs, simply stir / teaspoon dried oregano through the tomatoes before adding to the vegetables.
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