Ratatouille and halloumi bake

Name: Ratatouille and halloumi bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French, European, Mediterranean
Ingredients: 2 peppers (1 red and 1 yellow), deseeded and cut into 2cm chunks; 1 medium aubergine (around 250g), cut into roughly 2cm chunks; 1 medium onion, peeled and cut into 12 wedges; 2 garlic cloves, peeled and crushed; Large handful fresh basil leaves (about 10g), thinly sliced, plus extra to serve; 1×400g can chopped tomatoes with herbs; 225g block halloumi, cut into 8 slices; 3 tbsp olive oil; 400g can of drained and rinsed cannellini beans

5 steps

Prep:15minCook:50min

If you don’t have canned tomatoes with added herbs, simply stir ½ teaspoon dried oregano through the tomatoes before adding to the vegetables. Add a 400g can of drained and rinsed cannellini beans to the ratatouille at the same time as the tomatoes. Drizzle the halloumi and vegetables generously with olive oil when you serve.

Updated at: Thu, 17 Aug 2023 12:15:35 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories398.7 kcal (20%)

Total Fat27.6 g (39%)

Carbs23.3 g (9%)

Sugars8.9 g (10%)

Protein18.4 g (37%)

Sodium1464.4 mg (73%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2peppers

1 red and 1 yellow, deseeded and cut into 2cm chunks

250gaubergine

medium, cut into roughly 2cm chunks

1onion

medium, peeled and cut into 12 wedges

2garlic cloves

peeled and crushed

10gfresh basil leaves

thinly sliced, plus extra to serve

1 x 400gchopped tomatoes with herbs

can

225ghalloumi

cut into 8 slices

3 Tbspolive oil

400gcannellini beans

can, drained and rinsed

Instructions

Step 1

Preheat the oven to 220c/fan 200c/gas 7.

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, then scatter into a shallow baking dish and bake for 25 minutes. 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 4

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 5

Scatter with more fresh basil to serve.

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