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 sliced into ½-inch rounds (8-10 ounces); 1 red or orange bell pepper sliced into large bite-size pieces; ½ cup sliced red onion; 3 tablespoons extra-virgin olive oil; 1 ½ teaspoons salt; 2 teaspoons chopped fresh thyme leaves (plus 3 or 4 sprigs); ½ teaspoon crushed red pepper; 2 cloves crushed or grated garlic; 1 cup canned crushed tomatoes or puree; Freshly ground black pepper; 1 cup halved cherry tomatoes or quartered vine tomatoes; ½ cup soft goat cheese (or crumbled feta cheese); 2 tablespoons basil pesto sauce

Instructions

Prep:15minCook:30min

Classic Provençal ratatouille, made a little easier — combine roughly chopped summer vegetables and roast until caramelized and jammy. Finish the dish with crumbled goat cheese and a swirl of basil pesto while everything is still steaming hot.

Updated at: Sat, 06 Jun 2026 08:33:37 GMT