Fall vegetable raratouille with Jalsberg®

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Fall vegetable raratouille with Jalsberg®

Output: 4 – 6 Serves


Ingredients

  • 1 red pepper
  • 1 yellow or orange pepper
  • 2 small eggplant
  • 2 small zucchini
  • 1 large red onion
  • 3 tbsp olive oil
  • 1 tbsp dried herbes de Provence
  • Salt and pepper
  • 1 796 ml can of chopped tomatoes, drained
  • 200 g Jarlsberg®
  • Salt and freshly ground pepper


Preparation

Preheat the oven to 425º. Slice the vegetables, and toss them with the olive oil, herbes de Provence, and plenty of salt and pepper. Sear them in a hot skillet until browned and soft, about 8 minutes. Coarsely grate a third of the Jarlsberg®, and cut the rest into small slices. Pour the tomatoes into a 2-litre baking dish. Fill the dish with rows of vegetable and Jarlsberg® slices. Top with the grated Jarlsberg® and bake uncovered for 15-20 minutes, or until the cheese is slightly browned.