Fall vegetable raratouille with Jalsberg®

Fall vegetable raratouille with Jalsberg®

Output: 4 – 6 Serves

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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

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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.