Fall Ratatouille With Halloom Cheese


A recipe with colors that match the season. Thanks for this awesome fall recipe, David!


  • 2 Tbsp Olive Oil
  • 1 Tbsp Dried Roasted Garlic
  • 1 Tbsp Herbs de Province
  • 1 Jar Marinara
  • Salt & Pepper to taste
  • 2 Green Zucchini's
  • 2 Yellow Zucchini’s
  • 2 Red Onions
  • 2 Sweet Potatoes
  • 4 Roma Tomatoes
  • 6 Large Cap (stuffing) Mushrooms
  • 2 Packages Halloom Cheese


  • Slice all vegetables and cheese 1/4 inch thick.
  • Add jar of marinara to a 10” round (or square) pan, spreading evenly.
  • Place one of each vegetable including cheese together until pan is full.
  • Drizzle with olive oil
  • Season with salt and pepper, crushed roasted garlic and herbs de province.
  • Set Grill to 225 degrees and bake uncovered for 2 hours
  • Increase temp to 375 degrees for another 30 to 45 minutes.
  • Remove and serve hot or cold as a fantastic fall harvest side dish.
  • TIP…. leftovers can be blitzed in a processor with chicken broth to make a healthy soup!
  • Enjoy

Vegetable Ratatouille with halloom cheese, fall ratatouille recipe
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Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410