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Baked Ratatouille with Goat's Cheese Delight

Baked Ratatouille with Goat’s Cheese Delight

Description

Baked Ratatouille with Goat’s Cheese Delight is a rustic French dish featuring roasted vegetables and creamy goat’s cheese, perfect for a comforting meal.

Ingredients

Scale
  • 1 large eggplant (about 1 pound), cut into 1-inch cubes
  • 2 medium zucchini, sliced into ½-inch rounds
  • 1 large red bell pepper, seeded and cut into 1-inch pieces
  • 1 large yellow bell pepper, seeded and cut into 1-inch pieces
  • 1 large red onion, roughly chopped
  • 4 garlic cloves, minced
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • ¼ cup extra virgin olive oil, plus extra for drizzling
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • Salt and freshly ground black pepper, to taste
  • 8 oz soft goat’s cheese (chèvre)
  • 2 tablespoons fresh basil leaves, torn, plus extra for garnish
  • Zest of 1 lemon
  • 1 teaspoon honey (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place the eggplant cubes in a colander, sprinkle with salt, and let sit for 15 minutes to draw out any bitterness. Pat the eggplant dry with paper towels.
  2. In a large ovenproof dish or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
  3. Add the diced tomatoes, eggplant, zucchini, and bell peppers to the pot. Stir in the thyme leaves, season with salt and pepper, and toss everything together until well combined.
  4. Cover the dish with a lid or foil and place in the preheated oven. Bake for 30 minutes, then remove the cover and bake for another 15-20 minutes until the vegetables are tender and the liquid has reduced slightly.
  5. In a small bowl, combine the goat’s cheese, lemon zest, honey (if using), and a pinch of salt. Mix well until smooth and creamy.
  6. Remove the ratatouille from the oven. Dollop the goat’s cheese mixture over the top of the hot vegetables. Sprinkle with torn basil leaves and a pinch of red pepper flakes if desired.
  7. Return the dish to the oven, uncovered, and bake for an additional 10 minutes until the cheese is warm and softened but still maintains its shape.
  8. Remove from the oven, drizzle with a little extra olive oil, and garnish with additional fresh basil leaves. Let it rest for 5-10 minutes before serving.

Notes

  • Baked Ratatouille with Goat’s Cheese Delight actually improves with time as the flavors continue to develop.
  • Store in an airtight container for up to 4 days or freeze the base without goat’s cheese for up to 3 months.
  • To make it a complete meal, serve over quinoa or rice.
  • Prep Time: 30
  • Cook Time: 55
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1
  • Calories: 285
  • Sugar: N/A
  • Sodium: N/A
  • Fat: 19
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 18
  • Fiber: 6
  • Protein: 11
  • Cholesterol: N/A

Keywords: baked ratatouille, goat cheese, vegetarian french recipe, roasted vegetables, gluten free side dish

Find it online: https://zawarecipes.com/baked-ratatouille-with-goats-cheese-delight/