Best 5 Ratatouille With Goats Cheese Herby Crumble Recipes

Are you looking for a delicious and flavorful dish that combines the vibrant flavors of ratatouille with the tangy richness of goat cheese? Look no further than this tantalizing recipe for ratatouille with a goats cheese herby crumble. This dish is a symphony of flavors and textures, with the tender vegetables of the ratatouille perfectly complementing the creamy goat cheese and the aromatic herbs of the crumble. It is not only a delightful culinary experience but also a visually stunning dish that will impress your friends and family.

Here are our top 5 tried and tested recipes!

SHEET-PAN RATATOUILLE WITH GOAT CHEESE AND OLIVES

Sheet-Pan Ratatouille With Goat Cheese and Olives image

Cooking ratatouille on a sheet pan in the oven isn't just easier than cooking it in a pot on the stove, it's also better: richer and more deeply caramelized in flavor. To make it, the vegetables are slicked with plenty of olive oil, then roasted until tender and browned, their juices mingling and condensing. Toward the end of the cooking time, goat cheese and olives are sprinkled on top. The cheese melts and becomes creamy, while the olives heat up and turn plump and tangy. Serve this as a meatless main dish, with crusty bread and more goat cheese, or as a hearty side dish to a simple roast chicken or fish.

Provided by Melissa Clark

Categories vegetables, main course, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 large onion, halved and thinly sliced
1 3/4 pounds zucchini, cut into 1/4-inch slices (about 7 cups)
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for serving
6 thyme sprigs
4 rosemary sprigs
6 garlic cloves, smashed and peeled
Fine sea salt, as needed
2 pounds eggplant, cut into 1-inch cubes (about 10 cups)
2 medium red bell peppers, sliced into 1/2-inch slices (about 3 cups)
3 cups cherry tomatoes (12 ounces)
8 ounces goat cheese, crumbled
3/4 cup Castelvetrano or other good-quality olives, crushed, pitted, and torn into pieces
Lemon wedges, for serving
1/2 cup basil leaves, sliced

Steps:

Heat oven to 425 degrees, and arrange two racks in the top and bottom thirds.
On one rimmed 13-by-17-inch sheet pan, toss together onion slices, zucchini, 1/4 cup oil, 3 thyme springs, 2 rosemary sprigs, 3 garlic cloves and 1/2 teaspoon salt.
On a second rimmed baking sheet, toss together eggplant, red peppers, 1/4 cup oil, 3 thyme sprigs, 2 rosemary sprig, 3 garlic cloves and 3/4 teaspoon salt.
Place one tray on the top rack, and a second on the bottom rack of the oven. Roast both for 40 minutes, stirring vegetables two or three times.
Add tomatoes to the baking sheet with eggplant and peppers, then continue to roast until the tomatoes burst and the zucchini turn deeply golden brown, another 20 to 25 minutes. The vegetables will become very caramelized, and that's a good thing, particularly with the zucchini and onions.
Transfer zucchini and onions to the baking sheet with eggplant, mix well, and spread in an even layer (it will just fit). Drizzle vegetables with another 1 tablespoon oil, then sprinkle goat cheese and olives over the top. Roast until goat cheese is soft and warmed through, 5 to 10 minutes.
Transfer vegetables to a serving platter, drizzle with a little more oil and squeeze juice from the one of the lemon wedges over the top. Garnish with basil leaves. Serve hot or warm, with more lemon wedges on the side.

BAKED RATATOUILLE & GOAT'S CHEESE

Baked ratatouille & goat's cheese image

Transform ratatouille into a bake with a layer of cheese sauce and you won't look back. It makes a great late summer dish and delivers three of your 5-a-day

Provided by Tommy Banks

Categories Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 15

Ingredients

4 tbsp olive oil
2 red onions , chopped
2 garlic cloves , finely chopped
2 aubergines , diced
2 red peppers , seeded and diced
1 tsp smoked paprika
2 tbsp balsamic vinegar
1 tsp soy sauce
500ml passata
200g young goat's cheese
4 courgettes (a mixture of green and yellow looks nice), thinly sliced
400ml milk
50g unsalted butter
50g plain flour
80g parmesan or vegetarian alternative, finely grated

Steps:

Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the aubergine and red pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika, then splash in the vinegar and soy sauce. Pour over the passata, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge.
To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in the parmesan and season.
Tip the ratatouille into an ovenproof dish, then completely cover it with the cheese sauce. Crumble over the goat's cheese and arrange the courgette slices on top in concentric circles, alternating between green and yellow if you have them. Can be assembled several hours before cooking.
Heat oven to 220C/200C fan/gas 7. Brush or drizzle the remaining oil over the courgette slices and season with sea salt. Bake in the oven for 25-30 mins until the courgettes are cooked through and starting to brown. Remove from the oven and allow to rest for 20 mins before serving.

Nutrition Facts : Calories 472 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium

RATATOUILLE WITH GOAT'S CHEESE & HERBY CRUMBLE

Ratatouille with goat's cheese & herby crumble image

This is a good all rounder, perfect for lunch or dinner with a side dish

Provided by Tony Tobin

Categories Dinner, Main course

Time 1h45m

Number Of Ingredients 13

Ingredients

2 aubergines
3 courgettes
2 red peppers
1 green pepper
6 tbsp olive oil
2 medium onions , coarsely chopped
2 garlic cloves , crushed
400g can Italian chopped tomato
a large handful of fresh basil , chopped
350g goat's cheese with a rind, such as Capricorn
350g sliced white bread , crusts removed
1 tbsp green pesto
1 tbsp each chopped fresh parsley , basil and chives

Steps:

Cut the aubergines and courgettes into thick slices, no thinner than 2cm/3⁄4in, then cut all the slices across in half. Set aside. Cut the peppers in half, remove and discard the seeds, then cut the peppers into bite-sized chunks. Set aside.
Heat 5 tablespoons of the olive oil in a large pan, add the onions and garlic and gently fry for 8-10 minutes. Add the aubergines, courgettes and peppers and fry for a further 10 minutes. Tip in the chopped tomatoes, season well, cover and cook for 20 minutes. Remove the pan from the heat, stir in the chopped basil and leave aside to cool.
Meanwhile, for the crumble, put the bread into a food processor and blend to fine crumbs. Add the pesto, herbs, the remaining olive oil and plenty of seasoning, then blend again.
Cut the goat's cheese into large bitesized pieces and fold through the ratatouille. Spoon into a 2 litre/31⁄2 pint ovenproof dish. Sprinkle the herby crumb mixture over the top of the ratatouille.
Preheat the oven to 190C/Gas 5/fan oven 170C and bake the crumble for 25 minutes until golden.

Nutrition Facts : Calories 658 calories, Fat 36 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 2.73 milligram of sodium

GRILLED RATATOUILLE WITH CROSTINI AND GOAT CHEESE

Grilled Ratatouille With Crostini and Goat Cheese image

Grilled ratatouille is a warm-weather recipe with many charms in both method and result. Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs. The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same.

Provided by Melissa Clark

Categories appetizer, side dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 white onion (about 8 ounces), peeled and halved lengthwise through the root
2 lemons, halved, seeds removed
1 yellow or orange bell pepper (about 8 ounces), halved lengthwise, stem and seeds removed
1 red bell pepper (about 8 ounces), halved lengthwise, stem and seeds removed
2 medium zucchini (about 8 ounces each), sliced lengthwise 1/2-inch thick
2 medium eggplant (about 10 ounces each), sliced lengthwise 1/2-inch thick
8 slices crusty bread
2 to 3 large garlic cloves, peeled
6 tablespoons extra-virgin olive oil, more as needed
1/4 cup chopped fresh basil
2 teaspoons fresh thyme leaves, more for garnish
1/2 teaspoon kosher sea salt, more to taste
Black pepper, to taste
8 ounces soft, fresh goat cheese
Flaky sea salt, for serving

Steps:

Heat the grill. Place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. Grill lemon halves until lightly caramelized, 3 to 5 minutes total. Grill onion until it is heavily charred, about 7 to 15 minutes total. Grill peppers, zucchini and eggplant until charred and very soft, about 3 to 8 minutes per side total. Transfer to a cutting board.
Grill bread until lightly charred and toasted, about 1 minute per side. Halve one or two of the garlic cloves and rub cut sides on the grilled bread. Mince remaining garlic clove and set aside.
Chop vegetables into bite-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste. Adjust seasonings as needed, adding more lemon juice (from remaining lemon half), salt or oil, or both, as needed. Set aside.
To serve, arrange ratatouille, grilled bread and goat cheese on a large platter. Sprinkle thyme leaves, pepper and flaky salt over goat cheese. Or spread goat cheese on toasts, sprinkle with thyme, pepper and flaky sea salt, then top with some of the ratatouille to make crostini.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 18 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 404 milligrams, Sugar 9 grams, TransFat 0 grams

RATATOUILLE WITH GOAT'S CHEESE & HERBY CRUMBLE

Ratatouille With Goat's Cheese & Herby Crumble image

To freeze follow the recipe to end of step 4. Double wrap in its dish in cling film and freeze for up to 2 months. To serve, put the frozen crumble into the fridge to thaw for at least 8 hours. Continue with step 5.

Provided by PinkCherryBlossom

Categories One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 aubergines
3 courgettes
2 red peppers
1 green pepper
6 tablespoons olive oil
2 medium onions, coarsely chopped
2 garlic cloves, crushed
400 g chopped Italian tomatoes
1/4 cup fresh basil, chopped
350 g goat's cheese, with a rind
350 g sliced white bread, crusts removed
1 tablespoon green pesto sauce
1 tablespoon chopped fresh parsley
1 tablespoon basil
1 tablespoon chives

Steps:

Cut the aubergines and courgettes into thick slices, no thinner than 2cm/3⁄4in, then cut all the slices across in half. Set aside. Cut the peppers in half, remove and discard the seeds, then cut the peppers into bite-sized chunks. Set aside.
Heat 5 tablespoons of the olive oil in a large pan, add the onions and garlic and gently fry for 8-10 minutes. Add the aubergines, courgettes and peppers and fry for a further 10 minutes. Tip in the chopped tomatoes, season well, cover and cook for 20 minutes. Remove the pan from the heat, stir in the chopped basil and leave aside to cool.
Meanwhile, for the crumble, put the bread into a food processor and blend to fine crumbs. Add the pesto, herbs, the remaining olive oil and plenty of seasoning, then blend again.
Cut the goat's cheese into large bitesized pieces and fold through the ratatouille. Spoon into a 2 litre/31⁄2 pint ovenproof dish. Sprinkle the herby crumb mixture over the top of the ratatouille.
Preheat the oven to 190C/Gas 5/fan oven 170C and bake the crumble for 25 minutes until golden.

Nutrition Facts : Calories 875, Fat 50.5, SaturatedFat 21.7, Cholesterol 69.1, Sodium 1075.9, Carbohydrate 79.7, Fiber 15.4, Sugar 22.2, Protein 32.1

Tips:

For the best flavor, use ripe, in-season vegetables.
To save time, you can use pre-cut vegetables.
If you don't have a mandoline, you can use a sharp knife to thinly slice the vegetables.
Be careful not to overcook the vegetables. They should be tender but still have a little bit of bite.
If you don't have goat cheese, you can use another type of soft cheese, such as feta or mozzarella.
The herby crumble is a great way to add extra flavor and texture to the ratatouille.
Ratatouille can be served as a main course or a side dish.

Conclusion:

Ratatouille is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up summer vegetables, and it's also a healthy and satisfying meal. The goat cheese and herby crumble add a touch of elegance to this classic French dish. Whether you're serving it as a main course or a side dish, ratatouille is sure to be a hit.