Ratatouille with Grilled Cottage Cheese Steak
Ratatouille with Grilled Cottage Cheese Steak is a simple wholesome and fulfilling recipe made with mixed vegetables like brinjal, peppers and zucchini and topped with pan fried cottage cheese. It can be had on its own or can be served with a pasta for a comforting meal.
The Ratatouille with Grilled Cottage Cheese steak was one such recipe that makes a wholesome weeknight dinner. The ratatouille is packed with goodness of fresh vegetables and when combined with the cottage cheese provides the protein that is needed in the diet.
This recipe also makes a great dish that you can make for parties. Make the Ratatouille ahead of time and grilled the cottage cheese fresh and serve it hot when you are ready to serve.
To Serve, spoon some Ratatouille on a serving platter and place the Grilled Cottage Cheese Steak over. This dish makes a wholesome weeknight dinner along with Pesto & Parmesan Penne Pasta Recipe or even as a recipe for parties when you have friends or family over.
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15 M
40 M
55 M
4 Servings
Ingredients
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Ingredients for the Ratatouille
- 1/4 cup Extra Virgin Olive Oil , plus more as needed
- 2 cloves Garlic , grated
- 1 Onion , diced small
- 1 Brinjal (Baingan / Eggplant) , diced in chunks
- 1 Red Bell pepper (Capsicum)
- 2 Green zucchini , diced small
- 2 cups Tomatoes , blanched (pulsed into chunks)
- 2 sprig Basil leaves , roughly chopped
- 1 sprig Parsley leaves , roughly chopped Ingredients for the Grilled Cottage Cheese
- 250 grams Paneer (Homemade Cottage Cheese) , or tofu
- 2 tablespoon Whole Wheat Bread crumbs
- 1 teaspoon Rosemary , or thyme
How to make Ratatouille with Grilled Cottage Cheese Steak
Method to Make the RatatouilleHeat the 1/4 cup of olive oil in a heavy bottomed sauce pan; add in the grated garlic and sauté for a couple of seconds. Then add in the onions, and stir fry on medium heat until the onions soften a little and change colour as well. About 5 minutes.
Next add in the eggplant and sprinkle some salt. Cook until the eggplants are partially cooked. Next add in the bell peppers, zucchini and continue to cook for another couple of minutes.
Finally add in the semi pureed tomatoes and the chopped herbs and any more additional salt to taste. Stir well to combine all the ingredients well.
Cover the pan and simmer the Ratatouille for about 10 minutes until all the ingredients and vegetables have come together and the vegetables have been cooked thoroughly.
The Ratatouille is now ready to be served along with your favourite bread, pasta or even a grilled cottage steak.
Combine breadcrumbs, the seasoning and salt in a shallow dish. Cut cottage cheese or tofu lengthwise into 4 strips or slices and brush it with little oil. Coat the cheese in the seasoned breadcrumb mixture
Heat a heavy iron skillet on medium heat and add a couple of teaspoons of oil on it.
Add the cottage cheese or tofu slices and cook until browned and crisp on one both sides. Proceed the same way with the remaining tofu slices and keep them aside.
To Serve, spoon some Ratatouille on a serving platter and place the Grilled Cottage Cheese Steak over. This dish makes a wholesome weeknight dinner along with Pesto & Parmesan Penne Pasta Recipe or even as a recipe for parties when you have friends or family over.
