Halloumi Ratatouille

This unconventional ratatouille recipe is packed full of goodness. The layers of vegetables and halloumi work very well together with the herbed tomato sauce.

The dish looks gorgeous straight out of the oven and is easy to put together, especially if you have a mandolin – the slicing will be a breeze.

Halloumi Ratatouille

1 can chopped Italian tomatoes

1 tablespoon extra virgin olive oil

1/4 teaspoon Green Goddess Apple Cider Vinegar

1 teaspoon minced garlic

2 tablespoons chopped fresh parsley

1 teaspoon dried basil

1 teaspoon dried marjoram

1/2 teaspoon thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon smoked paprika

1 medium white onion, peeled and finely diced

1 large zucchini, ends removed and sliced

1 large eggplant, ends removed and sliced

3 large firm tomatoes, sliced

Halloumi sliced into thin squares

Parsley for garnish

Method

Preheat oven to 180c. Lightly grease a baking dish approx 25cm in diameter.

In a medium mixing bowl, combine the chopped tomatoes, oil, and vinegar, and squish the tomatoes up so you have a sauce. Then stir in the onion, garlic, herbs, smoked paprika, salt and pepper.

Pour 3/4 of the sauce into your baking dish and smooth onto the bottom of the dish.

Next layer the remaining ingredients on their sides alternating them (e.g. tomato, zucchini, eggplant, halloumi). Repeat until you’ve used all the veges and have filled up the baking dish.

Pour over the rest of the sauce.

Bake for about an hour – the tomato sauce at the bottom should be bubbling and the vegetables should be tender.

Sprinkle over chopped parsley to serve.