17 ratatouille and goat cheese with Recipes

eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups), zucchini or yellow summer squash, cut into 1/2-inch pieces (about 6 1/2 cups), coarse salt, unsalted butter, divided, red onions, halved and thinly sliced (about 3 1/2 cups), red bell peppers , cut into 1/2-inch pieces (about 3 cups), chopped garlic, all-purpose flour, tomato paste, whole peeled tomatoes, chopped fresh thyme leaves, grinds black pepper, freshly grated parmigiano-reggiano (about 1/4 lb), coarsely chopped fresh basil leaves, low-sodium vegetable or chicken stock, coarse salt, polenta or coarse-ground cornmeal (not instant), unsalted butter, fresh goat cheese (about 1/2 cup), grinds black pepper

onion, finely chopped, garlic , close very thinly sliced, tomato puree, olive oil, eggplant , longer than fat, zucchini, yellow squash, red pepper , longer than fat, fresh thyme, soft fresh goat cheese

sheets phyllo dough, thawed, butter, dried sage, dried rosemary, dried thyme, dried basil, dried parsley, dried marjoram, grated asiago cheese, eggplant, sliced thin, zucchini, sliced thin, carrots , sliced thin on the bias, olive oil, garlic cloves, minced, leek, sliced thin, tomato paste, vegetable stock, dried sage, dried rosemary, dried thyme, dried basil, dried parsley, dried marjoram, grated asiago cheese, goat cheese, chopped, walnuts, chopped, heirloom tomatoes, sliced

extra virgin olive oil, eggplants, cut into 1/2-inch cubes (about 1 lb), zucchini , halved lengthwise and thinly sliced crosswise, onion, halved and thinly sliced, red bell pepper, thinly sliced, salt and pepper, tomatoes, chopped (about 1 lb), dried thyme, whole wheat tortillas, goat cheese, crumbled

eggplant, zucchini, red pepper, spanish onions or 1 large vidalia onion, dozen cherry tomatoes, garlic cloves (optional), salt & pepper, dried oregano, dried basil, olive oil, goat cheese (chevre), fresh basil leaves, chopped

onion, finely chopped, garlic, very thinly sliced, tomato puree, olive oil, divided, eggplant (small), zucchini, yellow squash, red bell pepper, thyme (or 2 sprigs fresh ), soft goat cheese , for serving

olive oil, sweet onion, finely chopped, garlic cloves, crushed, white wine, herbes de provence, crushed tomatoes, baby eggplants, thinly sliced into rounds, beefsteak tomatoes, thinly sliced into rounds, zucchini, thinly sliced into rounds, red bell pepper , carefully cored and thinly sliced into rounds, fresh thyme, de-stemmed, soft goat cheese, crumbled

olive oil, onion, chopped, garlic cloves, chopped, best mediterranean diced delight frozen vegetables, frozen, vegetable stock or 4 cups chicken stock, tomato paste, herbes de france or 3/4 tsp dried thyme, salt, pepper, nuggets europe s best chef s spinach, frozen, baguette, slices 1/2-inch thick, toasted, softened goat cheese or 3 oz herbed cream cheese

olive oil, divided, diced peeled eggplant, diced zucchini, diced yellow squash, chopped red bell pepper, chopped onion, garlic cloves, minced, diced seeded peeled tomato, minced fresh basil, minced fresh thyme, salt, dry mustard, pepper, crumbled goat cheese, sheets frozen phyllo dough, thawed, olive oil-flavored cooking spray, gourmet salad greens

fresh basil leaves, minced garlic, minced shallot, freshly grated parmesan, pine nuts, toasted golden, white-wine vinegar, olive oil, narrow japanese eggplant, zucchini, yellow squash, red bell pepper, green bell pepper, olive oil, red onion, chopped fine, vine-ripened tomato, seeded and pureed (about 1/2 cup), minced garlic, chopped fresh parsley leaves, chopped fresh basil leaves, chopped fresh thyme leaves, soft mild goat cheese at room temperature, mesclun (mixed baby greens ), garnish: red and yellow cherry tomatoes, halved

extra-virgin olive oil, plus more for drizzling, eggplant, peeled and cut into 1-inch dice, garlic, minced, salt and freshly ground black pepper, zucchini, cut into 1/2-inch dice, yellow squash, cut into 1/2-inch dice, onion, cut into 1/2-inch dice, red bell pepper, cut into 1/2-inch dice, tomatoes, cored and finely chopped, loosely packed shredded basil leaves, grated lemon zest, fresh lemon juice, crumbled aged goat cheese

onion, finely chopped, garlic cloves, very thinly sliced, tomato puree, olive oil, divided, eggplant, zucchini, yellow squash, red bell pepper, fresh thyme, salt and pepper, goat cheese , for serving

cubed peeled eggplant (about 6 oz), chopped onion, chopped red bell pepper, dry white wine, salt, freshly ground black pepper, garlic cloves, minced, zucchini , halved lengthwise and sliced, sized yellow squash , halved lengthwise and sliced, diced fire-roasted tomatoes, undrained, chopped fresh basil, uncooked penne (tube-shaped pasta), crumbled goat cheese (about 3/4 cup)

bell peppers (red or yellow), seeded, stemmed, and cut into 3/4-in.-wide wedges, red onions, cut into 1-in.-wide wedges, eggplant, cut into 1-in. chunks, yellow zucchini or crookneck squash, cut crosswise into 1/4 -in.-thick slices, roma tomatoes , quartered lengthwise, garlic cloves, chopped, chopped fresh oregano and flat-leaf parsley, extra-virgin olive oil, freshly ground black pepper, kosher salt, balsamic vinegar, toasted pine nuts, crumbled ash-coated fresh goat cheese

phyllo dough, melted butter, chopped chives, chopped parsley, slot minimuffin pan, paint brush, ratatouille, recipe to follow, zucchini, small dice, eggplant, small dice, red peppers, small dice, onion, small dice, yellow squash, small dice, garlic, minced, whole tomatoes, crushed (save juice), olive oil, log of goat cheese