Feeds 4
125g finely diced Bethmale
2 courgettes
1 aubergine
4 potatoes
1 Butternut squash diced
2 tomatoes
1 white onion
1 red onion
2 cloves of garlic
Fresh thyme
Flour
Extra virgin olive oil
Salt and pepper
Preheat the oven to 190°C.
Wash all the vegetables well and dry them carefully.
Peel the potatoes and onions.
Cut all the vegetables into rounds with a thickness of about 3mm.
Grease and flour a baking pan or casseroles. Arrange the vegetables in the dish, alternating between layers.
Using an immersion blender, prepare a sauce with extra virgin olive oil, plenty of fresh thyme, salt, pepper and garlic.
Pour the mixture onto the vegetable tray, cover with foil and bake at 190°C for 30 minutes.
Remove the foil, sprinkle the Rataouille with your Bethmale and bake again for ten minutes or until the cheese has melted and is golden.
