Ratatouille with Manchego cheese
INGREDIENTS
- 12 slices of semi-cured Manchego cheese PDO Las Terceras
- Zucchini
- Eggplant
- Onion
- Tomatoes
- Red pepper
- Green pepper
- Potatoes
- For the dressing:
- A few cloves of garlic
- Provencal herbs
- Olive oil
- Salt
PREPARATION
1
First, the dressing: we carve the garlic very small, add plenty of oil, Provencal herbs and a little salt.
2
We cut all the vegetables into thin equal slices and spread them with the dressing.
3
We place them in the casserole in a spiral shape, interspersing all the vegetables neatly.
4
Bake at 180º for approximately 40 - 45 minutes. If you see that your oven dries too much at the top, cover the casserole with aluminum foil to make it juicy.
5
We take the casserole out of the oven and place portions of pasteurized PDO Las Terceras semi-cured Manchego cheese between the vegetables.
6
We return the casserole to the oven for a few more minutes so that the vegetables are gratin and the cheese melts.
