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Ratatouille
Stroller Envy

Baked Ratatouille and Goat Cheese

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups marinara sauce
  • 2 medium zucchini
  • 1 yellow squash
  • 1 small narrow eggplant
  • 3 Roma tomatoes
  • 4 oz goat cheese
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 tablespoon fresh basil, optional

Method
 

  1. Preheat oven to 375°F.
  2. Spread 1½ cups marinara or tomato sauce in a 9x13-inch or large oval baking dish.
  3. With a mandoline or sharp knife, slice 2 zucchini, 1 yellow squash, 1 small eggplant, and 3 Roma tomatoes into ⅛-inch rounds.
  4. Arrange alternating, overlapping slices in spiral rows over sauce: zucchini, squash, eggplant, tomato; repeat.
  5. Tuck small goat cheese dollops, about 4 oz total, between vegetables throughout dish.
  6. Whisk 3 tablespoons oil, 3 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, salt, and pepper in a small bowl.
  7. Drizzle the herb oil evenly over the vegetables.
  8. Cover tightly with foil; bake 40 minutes.
  9. Uncover; bake another 20-25 minutes until vegetables are tender and edges caramelized.
  10. Garnish with optional basil and serve.
  11. Serve as a main with a side salad or pair with grilled Italian sausage.

Notes

Equipment: 9x13-inch baking dish, sharp knife.
Serving size: one 6th of the recipe.
This recipe has no calculated nutrition; carbohydrate counts depend on ingredients and portions.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.