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-inch 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 crushed tomatoes or puree; 2 cloves garlic (crushed or grated); ½ teaspoon crushed red pepper; Freshly ground black pepper; 1 cup plum, vine or cherry tomatoes (sliced into quarters or halved if using cherry tomatoes); ½ cup soft goat cheese (or crumbled feta cheese); 2 tablespoons basil pesto sauce

Instructions

Prep:15minCook:30min

Here’s my go-to version of ratatouille, the classic Mediterranean dish loaded with layers of colorful vegetables that practically shout summertime. Bake it until bubbly and fragrant, then top it off with dollops of basil pesto and creamy goat cheese when it's fresh from the oven. Easy, fuss-free, and totally delicious!

Updated at: Tue, 09 Sep 2025 16:39:41 GMT