Ratatouille With Grilled Halloumi Recipe

Inspired by Water St. Café

Time45m

Serves4

Bell pepper, eggplant, zucchini, brunch potatoes, tomato

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Ingredients

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Vegetables

1 cup Bell pepper

1 medium Eggplant

1 medium Zucchini

2 medium Tomato

2 cups Brunch potatoes

Cheese

7.05 oz (200 grams) Halloumi cheese

Spices and Oils

3 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Dried thyme

2 cloves Garlic

Method

Preparation

Prepare the Vegetables

Chop the bell pepper, eggplant, zucchini, and tomatoes into bite-sized pieces. Mince the garlic.

Prepare the Potatoes

Wash and dice the brunch potatoes into small cubes. Boil them in salted water until tender, about 10 minutes. Drain and set aside.

Cooking

Cook the Ratatouille

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the chopped eggplant and cook for 5 minutes until softened. Then add the bell pepper and zucchini, cooking for another 5 minutes.

Add Tomatoes and Seasoning

Stir in the chopped tomatoes, salt, black pepper, and dried thyme. Cover and let simmer for 15-20 minutes until all the vegetables are tender.

Grill the Halloumi

While the ratatouille simmers, slice the halloumi cheese into thick slices. In a separate pan, heat the remaining olive oil over medium heat and grill the halloumi for 2-3 minutes on each side until golden brown.

Combine and Serve

Once the ratatouille is cooked, serve it on plates topped with the grilled halloumi and a side of brunch potatoes.