Lamb ratatouille with pesto dressing – Food & Home Magazine

Ingredients

• 5 baby brinjals, thickly sliced lengthways
• 1 baby marrow, thickly sliced lengthways
• 1 red onion, cut into wedges
• 1 red bell pepper, quartered lengthwise, seeds removed
• 1 yellow pepper, quartered lengthwise, seeds removed
• 250 grams cherry truss tomatoes
• 1 bulb garlic, halved crossways
• 1 tbsp olive oil
• 900 grams lamb or beef fillet
• 3 tbsp butter
• 120 grams firm goat’s cheese
• ***Pesto dressing
• 2 garlic cloves, crushed
• 2 tbsp finely grated parmesan
• 1 tbsp toasted pine nuts
• 1 tbsp lemon juice
• ½ cup firmly packed fresh basil leaves
• ⅓ cup olive oil