US

• Jarlsberg® •

Our recipes

;
post-image

• Fall vegetable ratatouille with Jarlsberg® •

• Ingredients •

You will need

  • 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
  • 1 796 ml can of chopped tomatoes, drained
  • 2 cups Jarlsberg
  • Salt and freshly ground pepper

Makes 4 portions

Hearty, earthy, and satisfying

The mellow flavour of Jarlsberg® melds beautifully with the mild sweetness of roasted vegetables in this beautifully rustic ratatouille. You can use whatever dried or fresh herbs your family likes best.

Instructions

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.