Ratatouille with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 bell pepper (s)
- 1 large zucchini
- 1 eggplant (s)
- 4 tomato (s)
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon olive oil
- basil
- thyme
- oregano
- salt
- 1 packet sheep`s cheese (preferably creamy)
Print Recipe
Pin Recipe Instructions
- Cut the vegetables into cubes. Sweat the onions and garlic in the olive oil. Add the aubergine (make sure it is cooked through), peppers and zucchini and sauté.
- Add the tomatoes and let them warm up. Meanwhile, dice the sheep`s cheese and add to the pan. Finally, season with salt and herbs. Dried herbs taste more aromatic if you rub them between your hands while seasoning.
- Noodles or flatbreads taste good with this, but also rice or couscous. Without sheep`s cheese, it also makes a good accompaniment to e.g., Pan gyros.
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