Best Ratatouille Ever

Name: Best Ratatouille Ever
Ingredients: 1 (12 oz) can tomato puree; 3 cloves garlic, thinly sliced; 1/2 medium yellow onion, chopped; kosher salt and ground black pepper; 2 T. unsalted butter; 1 large red bell pepper; 1 large Chinese eggplant (optional); 1 large zucchini; 1 large yellow squash; 3 or 4 smallish Yukon gold potatoes, unpeeled (about 3/4 pound); 2 T. extra-virgin olive oil; 1 tsp. chopped fresh thyme; 4 oz. soft goat cheese; 1 T. chopped fresh basil

14 ingredients

1 steps

Ingredients

1 (12 oz) can tomato puree
3 cloves garlic, thinly sliced
1/2 medium yellow onion, chopped
kosher salt and ground black pepper
2 T. unsalted butter
1 large red bell pepper
1 large Chinese eggplant (optional)
1 large zucchini
1 large yellow squash
3 or 4 smallish Yukon gold potatoes, unpeeled (about 3/4 pound)
2 T. extra-virgin olive oil
1 tsp. chopped fresh thyme
4 oz. soft goat cheese
1 T. chopped fresh basil

Directions

1

["1. Preheat oven to 375 F, with one rack about 4 inches from the broiler and another in the center position. Mist a sheet pan with cooking spray.", "", "2. Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, 1/2 tsp. salt and 1/4 tsp. pepper and toss together to combine. Use a rubber spatula to spread the puree evenly over the pan.", "Cut the butter into small cubes and scatter over all.", "", "3. Slice the pepper into one-eighth-inch-thick rounds, then slice the rounds into thirds.", "", "4. Trim the ends off the eggplant (if using), zucchini and squash. Slice each into 1/8\" thick rounds. Slice the potatoes. Arrange the vegetables over the tomato sauce and butter