Ratatouille aux légumes grillés, yaourt de brebis à la menthe, huile d’herbes, et galettes complètes au skyr


That dish just gets me all excited, it’s just an amazing combination that I will make again and again. I don’t think I can never be tired of eating this.

I call this ratatouille even if it’s not the traditional way to make it. All the ratatouille vegetables are included, but the cooking method is completely different. Roasted rather than stewed, so obviously the texture is different, nonetheless delicious.

When I discovered skyr, I did some research on its use and how to use it in different dishes other than desserts. I found on Siggis website some interesting new ways to use skyr, and that’s where I found the inspiration for this flat bread. I modified it a bit, I only used whole wheat flour, and used more skyr.


Ingredients for 2-3

For the ratatouille

  • 4 zucchini, sliced
  • 2 large heirloom tomatoes, cut in slices
  • 1 red bell pepper, cut in 2 inch pieces
  • 1 eggplant, cut in cubes
  • 2 celery sticks, sliced
  • 1/2 red onion, sliced
  • 3 garlic cloves, crushed
  • olive oil

Yogurt sauce

  • 1.5 cups goat milk yogurt
  • 1 garlic clove, crushed
  • 1 tbs mint, finely chopped
  • salt and pepper
  • 1 tbs lemon juice

For the skyr flat bread (3 pieces)

  • 100 gr whole wheat flour
  • 140 g skyr
  • 1/2 tsp baking powder
  • 1/2 ts salt
  • olive oil for sprinkling
  • Za’atar spices for sprinkling

For the chili-herb oil

  • 1 jalapeno pepper
  • 2 scallions
  • 2 handfuls parsley
  • 2 handful mint
  • olive oil
  • salt and pepper


For the roasted ratatouille

Heat oven at 420F, in the meantime, place all vegetables on a large tray, add garlic, sprinkle with olive oil, salt and pepper. Mix well and roast in the oven until the vegetables are tender and lighly browned, but still firm

For the Skyr bread

In a container, mix all ingredients together and form a homogenous dough (no sticky), if sticky add a bit of flour. Cover and let it rest for 30 min. Divide the dough in four portions, roll each portion to make it round in a ball shape. Using a rolling pin, flatten each ball to a 4 mm thick galette. Heat grill pan, and cook each flat bread on each side until golden brown. Sprinkle with za’atar and olive oil.

For the herb oil

In a blender or mixer, add all ingredients and mix until a smooth mixture (the mixture needs to be smooth with no visible pieces of herb)

Serve roasted ratatouille hot and top it with yogurt sauce, herb oil and a skyr galette,