- 3 Tbsp olive oil
- 1 small red onion, small diced
- 2 garlic cloves, pressed
- 1 c diced eggplant
- 1 c diced zucchini
- 1 c diced yellow squash
- 1/2 c diced sweet bell pepper
- 1/2 c diced green bell pepper
- scant 1/2 cup tomato puree or sauce (I use this)
- 3 Tbsp minced fresh basil
- 1 Tbsp minced fresh rosemary
- 1/2 Tbsp minced fresh thyme
- 1/2 Tbsp minced fresh oregano
- 12 oz chevre
- 8 oz mixed baby greens (mesclun or arugula)
- 1/4 c vinaigrette
Cut eggplant, zucchini, yellow squash, and bell peppers into 1/4-inch dice. In a large heavy skillet cook onion and garlic in olive oil over moderate heat until softened and fragrant. Add the remaining diced veggies and cook until crisp-tender, roughly 5 minutes. Stir in tomato purée, garlic, herbs, and salt and pepper to taste and cool ratatouille completely.
Preheat oven to 375°F and line a baking tray with parchment paper.
On a work surface put a metal pastry ring or round cookie cutter (at least 1 1/2" high) on parchment. Fill cutter with ratatouille, pressing evenly and tightly into bottom. Slice goat cheese log into 8 equal rounds and flatten one onto a ratatouille round. Top with more ratatouille in ring.
Carefully press on filling while lifting ring, leaving a layered tower of ratattouille. Make more rounds in same manner. Bake rounds in middle of oven for 10 minutes, or until heated through.
While rounds are baking, in a large bowl toss baby greens with a light vinaigrette and divide among 8 plates.
With a spatula transfer a round to center of each salad or along side the salad. Drizzle each salad with about 1 teaspoon vinaigrette and garnish with pine nuts.