Ratatouille with Blue Cheese

Ratatouille with Blue Cheese

Looking for a family dinner idea? Try ratatouille! It’s a vegetable-rich dish, a classic of French cuisine, with an unconventional addition of blue cheese.



  • Olive oil – 2 tablespoons
  • Onion – 1
  • Garlic cloves – 2
  • Herbes de Provence – 2 teaspoons
  • Canned chopped tomatoes – 400 g
  • Balsamic vinegar – 1 teaspoon
  • Red bell pepper – 1
  • Salt – a pinch
  • Black pepper – a pinch


  • Red tomatoes – 3
  • Zucchini – 2
  • Eggplant – 2
  • Yellow squash – 0.5
  • Blue cheese – 150 g


Step 1: Sauté the Onion and Garlic Dice the onion and bell pepper, and chop the garlic. Heat olive oil in a pan. Sauté the onion until translucent. Then add the garlic and herbs, and sauté for about 1 minute.

Step 2: Prepare the Sauce Add the bell pepper and canned tomatoes to the sautéed ingredients. Mix well and simmer for about 10-15 minutes over low heat. Season the sauce with balsamic vinegar, salt, and pepper, and simmer for a bit longer. Then blend the sauce.

Step 3: Prepare the Vegetables Thoroughly wash and thinly slice all remaining vegetables. Slice the cheese.

Step 4: Arrange the Ingredients and Bake the Ratatouille Spread the sauce onto the bottom of a pan or baking dish. Arrange the sliced vegetables in circles from the edge to the center, alternating them. Place slices of cheese between the vegetable layers. Sprinkle with additional Herbes de Provence, salt, and pepper. Bake for about 30 minutes until the vegetables are golden brown.

Serve the ratatouille after about 15 minutes of baking.

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