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.
- 1/4 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 thinly sliced basil
- 1 tablespoon fresh lemon juice
- 4 ounces goat cheese
- 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 2/3 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 1/3 cup of basil. Crumble the goat cheese over the top and serve.