Roasted Red Pepper Ratatouille with Goat Cheese

Bursting with a bounty of fresh summer vegetables, ratatouille is the perfect way to showcase ripe from the garden produce. This elegant take on the classic French stew carefully layers thinly sliced veggies on top of a buttery leek and roasted red pepper puree. After roasting, the composed casserole is topped with tangy goat cheese and fresh herbs for a well-rounded side dish that is nuanced and versatile. Serve alongside roasted meats, fish or even just crusty bread for a sophisticated taste of Provence.

16-ounce jar roasted red peppers

Olive oil

2 tablespoons butter

3 leeks, cleaned and sliced

4 sprigs thyme, divided

2 sprigs rosemary, divided

Salt

4 cloves garlic, minced

1/4 cup white wine

6 Roma tomatoes, thinly sliced

5 yellow squash, thinly sliced

3 Japanese eggplants, thinly sliced

Freshly ground black pepper

2 ounces crumbled goat cheese

1/2 cup fresh basil leaves, chiffonade

Preheat oven to 375°F.

Drain the roasted red peppers and place in a blender. Blend until smooth and set aside.

Heat an Oval Baker (or large, wide skillet or pan) set over medium-low heat. Lightly coat the bottom of the dish with olive oil. Add the butter and allow to melt. Add the leeks, thyme and rosemary. Season with a pinch of salt and sauté, stirring occasionally, until the leeks are tender and softened, about 15 minutes. Add the garlic and cook for 3 minutes. Add the white wine and cook 1 minute longer.

Remove the rosemary and thyme stems and discard. Add the leek mixture to the red pepper puree in the blender, and blend until smooth. Season sauce to taste with salt. Pour the blended mixture into the Oval Baker and spread in an even layer.

Arrange the slices of tomato, summer squash and eggplant vertically on top of the sauce, alternating the vegetables. Drizzle the sliced veggies with more olive oil and season with salt and pepper. Place pan in the preheated oven uncovered, and roast until the vegetables are tender and beginning to caramelize on the edges, about 1 hour.

Remove from the oven and scatter the goat cheese over the top. Return pan to the oven and broil on low heat to toast the goat cheese, about 2 minutes longer. Remove from the oven and let rest 5 minutes. Garnish with basil for serving.