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Flame-Kissed Garden Ratatouille with Creamy Cheese & Peppery Greens

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Flame-Kissed Garden Ratatouille is a vibrant and comforting Greek-inspired dish featuring tender roasted vegetables, creamy cheese, and peppery greens. This colorful, flavor-packed recipe brings fresh garden produce together with Mediterranean herbs for a wholesome main course.

Ingredients

1 medium eggplant, cut into 1-inch cubes

2 medium zucchinis, sliced into 1/2-inch rounds

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 large tomato, chopped

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and black pepper, to taste

4 ounces fresh feta cheese or ricotta (or plant-based alternative)

2 cups peppery greens (arugula, watercress, or mustard greens)

1 tablespoon fresh lemon juice

Fresh basil or parsley for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Toss eggplant, zucchini, bell peppers, and tomato with olive oil, garlic, oregano, thyme, salt, and pepper.
  2. Spread vegetables on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway, until tender and slightly charred.
  3. Remove from oven and transfer vegetables to a serving dish.
  4. Scatter crumbled feta or dollops of ricotta over the warm vegetables.
  5. Toss peppery greens with lemon juice and a drizzle of olive oil, then arrange on or alongside the ratatouille.
  6. Garnish with fresh basil or parsley and serve warm.

Notes

Add grilled halloumi or extra feta for creaminess and saltiness.

Include roasted chickpeas or white beans for protein.

Use arugula, kale, or mustard greens for different peppery notes.

Serve over couscous or quinoa for a heartier meal.

Add red pepper flakes or harissa for a spicy kick.

Store leftovers in airtight container in fridge up to 3 days.

Reheat gently with splash of water or olive oil to maintain moisture.

Nutrition

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