Hearty Ratatouille with Goat Cheese
This hearty ratatouille is a healthy dish with colorful vegetables, tangy tomato sauce, and simple herbs that is easy to make for family and guests. The goat cheese gives it that smooth, richness that rounds up the overall balance of flavors along with the vegetables.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- Olive oil cooking spray
- 1 can (12 ounces) tomato puree, no sugar added
- 3 cloves garlic thinly sliced (optional)
- ½ medium yellow onion finely chopped (optional)
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter, cut into small cubes
- 1 large red bell pepper
- 1 large Chinese eggplant or other long skinny eggplant
- 1 large zucchini
- 1 large yellow squash
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh thyme
- 4 ounces soft goat cheese
- 1 tablespoon roughly chopped basil leaves
- Preheat the oven to 375° F with one rack about 4 inches from the broiler, and one rack in the center.
- Mist a sheet pan with cooking spray.
- Pour the tomato puree onto the prepared sheet pan. Add the garlic, onion, salt, and pepper. Use a rubber spatula to spread evenly. Drop the butter cubes evenly.
- Cut the top off the pepper and pull out the seeds. Take a sharp knife and slice into ⅛ to ¼ inch rounds, and slice the rounds into thirds.
- Trim the ends of the eggplant, zucchini, and squash. Slice each into ⅛ to ¼ inch rounds.
- Carefully arrange the vegetables over the tomato base, overlapping them in a pattern going from one short end to the other.
- Drizzle the vegetables with olive oil. Sprinkle with thyme and some salt and pepper.
- Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up the edges, 30 to 40 minutes.
- Remove the pan from the oven, and turn the oven to broil.
- Break the goat cheese into large crumbles and scatter evenly over the ratatouille. Broil to gently melt the cheese, about 1 minute.
- Sprinkle with the chopped basil and serve warm.
Recipe adapted from Sonis Food
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