Ratatouille with Goat Cheese, Bread Crumb and Compound Butter Topping

Ratatouille with Goat Cheese and Bread Crumbs

Ratatouille with Goat Cheese and Bread Crumbs

THIS dish right here is the bomb dot com! I randomly threw it together this evening and am so excited to share it with you. I have been on a goat cheese kick lately, so I have been trying to add it to whatever dish I prepare.  Did you know that ratatouille was once considered a poor man’s dish in France? Well, once you cook this recipe, you will feel like royalty!

How many of you have seen the movie Ratatouille? What a great move it is, but the original recipe has nothing to do with a talented rat.  The best thing about ratatouille is that it is relatively inexpensive because it consists of an assortment of vegetables.  However, you can go any route with it and add whatever cheeses, toppings, or seasoning you would like, but traditionally, it is made of tomatoes, onion, garlic, zucchini, eggplant, bell peppers, fresh herbs such as basil and thyme, and herbs de Provence.

You don’t have to be a trained chef to cook something this simple and delicious.  Surprise your friends and/or family next time for dinner by delivering this creation to the table. Experiment with ratatouille and make it your own creation because the options are limitless.  For this recipe you will need:

1 red onion, émincer – to slice thin

3 cloves garlic, minced

1 medium yellow squash, halved lengthwise and sliced into 1″ pieces

1 medium zucchini, halved lengthwise and sliced into 1″ pieces

2 cups cherry tomatoes, halved

2 cups white button mushrooms, émincer

2 pieces of bread, cut into cubes

Basil and garlic compound butter

1 Tbsp herbs de Provence

1/2 lb. goat cheese, cubed

Olive Oil

Salt and Pepper

Preheat the oven to 350 degrees F.  In a large saute pan, heat 2 Tbsp olive oil.  Add the onions, garlic, and a generous pinch of salt and cook over medium-high heat, stirring occasionally until tender, about 8 minutes.  Scrape the onions and garlic into a medium size bowl.  Then, heat more olive oil in the pan and add the yellow squash and zucchini and sauté for an additional 8 minutes.  Scrape into the bowl with the onions.

Repeat with the tomatoes and mushrooms, sprinkling with a pinch of salt over medium heat. Once all vegetables are in the bowl, add the herbs de Provence and toss together. Set aside.  Then, in a different bowl, add the cubed bread, compound butter, and a drizzle of olive oil and toss together.  (Compound butter is unsalted butter flavored with basically anything.  In this case, I flavored my butter with basil, garlic, lemon juice, and salt.  Recipe will be posted soon. You may also use regular butter.)

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Spray a 9 by 12 inch baking dish with coconut oil and then pour the vegetable mixture into the dish.  Spread the vegetables evenly and top with goat cheese and the bread crumb/butter mixture.  Pop into the oven for 25-30 minutes.  Enjoy as a side dish or a main dish — Bon Appetit!


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