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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

ContainsMilk

small2 Serves

$20.00

Dietaries

Gluten free
Vegetarian
Egg free
Soy free
Nut free

Ingredients

Tomato Crushed Passata, Eggplant, Zucchini, Capsicum, Goat's cheese (Milk), 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.

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