Speedy Ratatouille with Goat Cheese

Name: Speedy Ratatouille with Goat Cheese
Yield: 4
Ingredients: 1/2 cup extra-virgin olive oil, plus more for drizzling; 1 pound eggplant, peeled and cut into 1-inch dice; 5 large garlic cloves, minced; Salt and freshly ground black pepper; 1 zucchini, cut into 1/2-inch dice; 1 yellow squash, cut into 1/2-inch dice; 1 large onion, cut into 1/2-inch dice; 1 red bell pepper, cut into 1/2-inch dice; 2 pounds tomatoes, cored and finely chopped; 1 cup loosely packed shredded basil leaves; 1/2 teaspoon finely grated lemon zest; 1/2 teaspoon fresh lemon juice; 1/2 cup crumbled aged goat cheese

Speedy Ratatouille with Goat Cheese was pinched from <a href="http://www.foodandwine.com/recipes/speedy-ratatouille-with-goat-cheese" target="_blank">www.foodandwine.com.</a>

"In traditional ratatouille, vegetables simmer together until they're falling-apart tender. Here, Melissa Clark cooks them quickly in batches, so they retain their flavor and texture...."

INGREDIENTS

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1/2 cup extra-virgin olive oil, plus more for drizzling

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1 pound eggplant, peeled and cut into 1-inch dice

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5 large garlic cloves, minced

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Salt and freshly ground black pepper

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1 zucchini, cut into 1/2-inch dice

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1 yellow squash, cut into 1/2-inch dice

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1 large onion, cut into 1/2-inch dice

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1 red bell pepper, cut into 1/2-inch dice

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2 pounds tomatoes, cored and finely chopped

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1 cup loosely packed shredded basil leaves

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1/2 teaspoon finely grated lemon zest

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1/2 teaspoon fresh lemon juice

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1/2 cup crumbled aged goat cheese

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