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Ingredients
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For the Ratatouille
For the Herbed Goat Cheese
For the Pesto
For the Crostini
Method
Prepare the Ratatouille
- 1
- 2
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
- 3
Add Remaining Vegetables
Add the eggplant, zucchini, and bell pepper to the skillet and cook for about 5 minutes until they start to soften.
- 4
Add Tomatoes and Seasonings
Stir in the chopped tomatoes, balsamic vinegar, salt, black pepper, fresh basil, and thyme. Cook for another 10-15 minutes until the vegetables are tender.
- 5
Transfer to Baking Dish
Preheat the oven to 375°F (190°C). Transfer the ratatouille mixture to a baking dish.
- 6
Bake
Drizzle the remaining olive oil on top of the ratatouille and bake for 30-35 minutes until the top is slightly caramelized.
Prepare the Herbed Goat Cheese
- 7
Mix the Goat Cheese
In a bowl, combine the goat cheese, chopped fresh herbs, lemon zest, salt, and black pepper. Mix until smooth and creamy.
Prepare the Pesto
- 8
Blend the Pesto Ingredients
In a food processor, combine the fresh basil, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- 9
Add Olive Oil
With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt to taste.
