Baked Ratatouille with Goat Cheese and Pesto

Name: Baked Ratatouille with Goat Cheese and Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 1 pound eggplant; 2 small zucchini (8-10 ounces total, sliced into ½" rounds); 1 red or orange bell pepper (seeded and sliced into large bite-size pieces); 1 small red onion (sliced (about ½cup)); 3 tablespoons extra-virgin olive oil; 1 ½ teaspoons salt; 2 teaspoons chopped fresh thyme leaves plus 3 or 4 sprigs; 1 cup canned tomato puree or crushed tomatoes; 2 cloves garlic (crushed or grated); ½ teaspoon crushed red pepper; Freshly ground black pepper; 8 ounces plum tomatoes (vine tomatoes, or cherry tomatoes, sliced in half or quarters if large); ½ cup soft goat cheese (or crumbled feta cheese); 2 tablespoons basil pesto sauce

Instructions

Prep:15minCook:30min

This is my shortcut recipe for traditional ratatouille, the classic Mediterranean casserole with an assortment of colorful fresh vegetables. Baking the vegetables for ratatouille means you can pop it in the oven and have a colorful, rustic dish in less than an hour.

Updated at: Thu, 05 Jun 2025 12:44:13 GMT