Ratatouille with Goat Cheese

Ratatouille with Goat Cheese

A few weeks ago, my friend and I drove down to Austin to attend an event for which the proceeds went to a great organization called Blood Water Mission. The group works to fight against the HIV/AIDS and water crises in Africa. Tony Hale (a.k.a. Buster Bluthe) was there to watch an episode of Arrested Development with the audience and answer a few questions. I know. AWESOME. Best nerdy experience of my life. He even did a chicken dance. I will never forget it as long as I live. At some point, he ended up talking about an audition that he had for the movie Ratatouille. Basically, I tuned out after that, because when you mention food, I think about that and only that. Also, all I had eaten that afternoon was a frozen banana, so… I tuned back in when he started to discuss lunch dates with Liza Minnelli. I’m getting off track. Right, ratatouille. Focus.

I never thought I would like ratatouille. But then I added the option of including goat cheese, which, let’s be honest, could make hot ham water taste pretty decent. But I would strongly urge you to add it to this Ratatouille with Goat Cheese instead. This fresh summer side dish is packed with scrumptious vegetables – summer squash, bell peppers, onions, and tomatoes. I finish the dish off with some fresh basil and, the star of the show, crumbled goat cheese.

Ratatouille with Goat Cheese
 
Prep time
Cook time
Total time
 
Fresh summer vegetable sauté with basil and tangy crumbled goat cheese.
Author:
Yield: Serves 4
Ingredients
  • ¼ cup olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 zucchini, chopped
  • 2 yellow summer squash, chopped
  • 3 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 4 Roma tomatoes, chopped
  • 1 cup chopped basil
  • 1 tablespoon fresh lemon juice
  • 4 ounces goat cheese
Directions
  1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 to 3 minutes, until the vegetables begin to soften. Add the zucchini, squash, and garlic, season with salt and pepper, and cook for about 5 minutes, until the vegetables are tender. Stir in the tomatoes and ⅔ cup of basil and cook for 10 to 15 minutes, until all of the vegetables are very soft. Stir in the lemon juice and remaining ⅓ cup of basil. Crumble the goat cheese over the top and serve.

 

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