Verrine of Ratatouille with Goat Cheese Recipe

Ingredients:

• 1 large eggplant, diced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 ripe tomatoes, diced
• 1/4 cup olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp red pepper flakes
• 1/2 cup crumbled goat cheese
• Salt and pepper to taste

Directions:

1. Preheat your oven to 400°F.
2. Toss the eggplant, zucchini, yellow squash, onion, garlic, red and green bell pepper, and tomatoes with olive oil, salt, pepper, and dried herbs.
3. Transfer the vegetables to a baking sheet and roast in the oven for 25-30 minutes until golden brown and tender.
4. Remove the vegetables from the oven and let them cool to room temperature.
5. In a small bowl, crumble the goat cheese and set it aside.
6. Once the vegetables have cooled, begin layering them in a small glass jar or verrine.
7. Start with a layer of ratatouille, then sprinkle some goat cheese on top. Repeat until the jar is filled.
8. Serve immediately, or cover with plastic wrap and refrigerate until ready to serve.

Verdict:

This Verrine of Ratatouille with Goat Cheese is a dish that is both flavorful and visually stunning. The combination of roasted vegetables and tangy goat cheese make for a perfect appetizer or side dish that is sure to impress your guests.

Serving Suggestions:

Serve the verrines with a side of crusty bread or toasted crostini for dipping into the ratatouille and goat cheese layers. Alternatively, serve as a side dish alongside grilled chicken or fish. Enjoy!