Go Back
Baked Ratatouille with Herbed Goat Cheese
Print Recipe Pin Recipe
Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Large baking dish
  • Mixing bowl
  • Oven

Ingredients
  

  • 1 medium eggplant, sliced into ½-inch rounds
  • 2 medium zucchinis, sliced into ½-inch rounds
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 large onion, thinly sliced
  • 4 ripe tomatoes, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 ounces goat cheese, softened
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Preheat the oven to 375°F. Lightly grease a large baking dish with a little olive oil.
  • In a mixing bowl, toss the eggplant, zucchini, bell peppers, onion, and garlic with 2 tablespoons olive oil, thyme, salt, and pepper until evenly coated.
  • Spread the chopped tomatoes across the bottom of the baking dish to create a base layer.
  • Arrange the seasoned vegetables in overlapping rows on top of the tomatoes. Drizzle the remaining tablespoon of olive oil over everything.
  • Bake uncovered for 35 to 40 minutes until the vegetables are soft and starting to brown at the edges.
  • While the ratatouille bakes, stir the goat cheese together with the basil and parsley in a small bowl.
  • Remove the dish from the oven and dot the herbed goat cheese across the top. Return to the oven for 5 more minutes until the cheese softens and warms through.

Notes

Let the ratatouille rest for five minutes before serving so the juices settle. If you want a stronger herb flavor, mix a pinch of dried oregano into the goat cheese. Leftovers reheat well in a 350°F oven for about 10 minutes, though the vegetables soften a bit more on the second day. Serve with crusty bread to soak up the tomato juices.
Course: Main Course
Cuisine: French
Equipment: Large baking dish, Mixing bowl, Oven