Oven-Baked Ratatouille with Goat's Cheese from the Tray

A summery sheet-pan vegetable bake: zucchini, aubergine, bell pepper and potatoes braised with tomatoes and served with goat's cheese and basil. Everything lands on one tray, so there is little washing up.

By yumbelo · 4 servings · 55 minutes

Ingredients

• 500 g Zucchini
• 300 g Eggplant
• 2 pc red bell pepper
• 400 g waxy potatoes
• 2 pc red onions
• 3 pc garlic cloves
• 500 g cherry tomatoes
• 1 can chopped tomatoes
• 5 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp sweet paprika powder
• salt
• pepper
• 150 g fresh goat's cheese
• 1 bunch basil

Method

1. Preheat the oven to 220 °C, top and bottom heat. Line a large baking tray with baking paper.
2. Wash the potatoes and cut them into slices about 1 cm thick. Toss with 2 tbsp olive oil, salt, pepper and the paprika powder and spread them out on the tray. Pre-bake for about 15 minutes.
3. Cut the zucchini and aubergine into slices or cubes. Deseed the pepper and cut it into strips. Cut the onions into wedges and finely chop the garlic.
4. Take the pre-baked tray out of the oven. Add the zucchini, aubergine, pepper and onions, season with 2 tbsp olive oil, thyme, rosemary, salt and pepper, and mix well.
5. Halve the cherry tomatoes and place them among the vegetables along with the garlic. Mix the chopped tomatoes with 1 tbsp olive oil, season with salt and pepper and spread them over the tray.
6. Bake the tray for another 25 to 30 minutes, until the potatoes are soft and the vegetables take on a little colour.
7. Meanwhile, wash the basil and pick off the leaves.
8. Take the tray out of the oven, tear the goat's cheese into coarse pieces and place them on top. Sprinkle with basil, drizzle with the remaining olive oil and serve hot.