Goodfood Travels: France's Ratatouille Provençale
with Chèvre & Garlic Baguettine
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Provence, specifically Nice, where this colourful display of fresh herbs and market vegetables originated. With tangy goat cheese and bread, c’est un mets accompli!
We will send you:
- 3 Garlic cloves
- 4g Thyme
- 1 Heirloom zucchini
- 1 Onion (or shallot)
- 1 Sweet pepper
- 400ml Tomatoes (canned)
- 60g Goat cheese
- 1 Ciabatta baguettine
Contains: Barley • Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
2 or 4 Eggs (optional)
Total Fat
12 g
Saturated Fat
5 g
Sodium
1050 mg
Total Carb
83 g
Sugars
18 g
Protein
22 g
Fibre
8 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Mince 1 garlic clove.
- Halve, peel and medium-dice the onion.
- Quarter the zucchini lengthwise; cut crosswise into ½ inch pieces.
- Halve, core and medium-dice the sweet pepper.
- Halve the ciabatta lengthwise.
- Pick the thyme leaves off the stems; roughly chop the leaves.
Start the ratatouille
- In a large pan, heat a drizzle of oil on medium.
- Add the onion and sauté, 1 to 2 min., until fragrant.
- Add the sweet pepper, minced garlic, zucchini and S&P.
- Sauté, 3 to 4 min., until beginning to soften.
Finish the ratatouille
- To the pan, add the canned tomatoes, ½ cup water (double for 4 portions), thyme and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 4 to 6 min., until slightly thickened.
Make the garlic bread
- Toast the ciabatta directly on an oven rack, 2 to 3 min., until crisp-tender and golden brown.
- Transfer to a cutting board and rub with the remaining garlic cloves.
- Halve crosswise on an angle.
Plate your dish
- Divide the ratatouille between your bowls.
- Garnish with the cheese (add a fried egg if desired).
- Serve the garlic bread on the side. Bon appétit!
