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Smoky Ratatouille

Smoky Ratatouille

with Goat’s Cheese and Garlic Bruschetta

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One of our favourite spices is most definitely smoked paprika. Regular paprika is often made by drying out peppers in the sun and then grinding them to a spicy powder. The smoked variety are dried in smoke sheds using wood such as oak to give them their delicious, distinctive flavour. For this recipe, we balanced it against the mild flavour of our fantastic goat’s cheese, to make this perky, fresh dinner time favourite!

Allergens:Cereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 unit(s)

Yellow Pepper

1 unit(s)


2 unit(s)

Garlic Clove

1 unit(s)


1 tin(s)

Chopped Tomatoes

½ tsp

Smoked Paprika

1 unit(s)


(ContainsCereals containing Gluten)

1 bunch(es)

Basil 20g

1 roll(s)

Goat's Cheese

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1524 kJ
Energy (kcal)393 kcal
Fat15.0 g
of which saturates11.0 g
Carbohydrate38 g
of which sugars14.0 g
Protein21 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 250 degrees. Remove the core from the peppers and slice them lengthways into strips about 1cm wide. Cut the top and bottom off the courgette and chop into roughly 2cm cubes. Peel and grate half the garlic (or use a garlic press if you have one).


Cut the very top and bottom off the aubergine then slice it in half lengthways. Slice each half lengthways again into three pieces (six strips in total). Cut the spongy white centre from each piece and discard. Chop your remaining aubergine into roughly 2cm chunks.


Thoroughly coat your courgette, peppers and aubergine in a splash of olive oil and a good pinch of salt and black pepper (do this on the chopping board to save washing up!). Put them on a baking tray on the top shelf of your oven for 15 mins.


Add a drizzle of olive oil to a non-stick frying pan on medium heat. Fry your grated garlic for 1 minute, then add the chopped tomatoes. Add the paprika, a pinch of sugar (if you have some) and season with salt and black pepper. Simmer until you have a thick tomato sauce.


Once your veggies are a little crispy around the edges remove them from your oven. Turn your grill to high. Cut the ciabatta in half, then pop under your grill and toast both sides.


Remove your ciabatta from under your grill. Cut the remaining garlic in half and rub this across the top of your ciabatta. Drizzle over a little olive oil and season with a pinch of salt and black pepper.


Tear the basil leaves and add half of them along with your veggies to your tomato sauce. Serve your ratatouille on a plate and scatter over your remaining basil leaves. Crumble over the goat’s cheese and serve with your garlic bruschetta on the side.