Ratatouille with Meredith's Goat's Cheese
2 Serves - Slow roasted eggplant, red capsicum, and zucchini, baked in tomato sauce and topped with goat’s cheese. Our rich tomato base is cooked slowly for hours, with plenty of olive oil, basil and thyme, coating our roasted vegetables and pairing perfectly with mounds of goats cheese. This dish contains garlic, onion & dairy ------------------ Reheat for Oven: Preheat to 160c. Cook Pasta Bake with lid off for 20 minutes until golden brown and steaming hot ------------------- Refrigerate and use within 4 days of receiving your order, or freeze for up to 6 months ℮840ginin
Ingredients
Tomato Crushed Passata, Eggplant, Zucchini, Capsicum, Goat's cheese, Brown onion, Blended Olive oil, Basil, Garlic, Brown sugar, Salt, Parsley, Thyme.
Preparation and storage notes
This dish is served in a foil tray for the oven Pre Heat oven to 180c, Remove lid and place dish in the oven for 15-20 minutes Refrigerate and use within 4 days of receiving your order, or freeze for up to 6 months.