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1
Preheat the broiler to 500 degrees F.
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2
Cut each zucchini diagonally into slices about 1/4-inch thick and about 2 1/2 inches long.
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3
Transfer the slices to a parchment-lined baking sheet.
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4
Using a pastry brush, lightly brush each slice with a little of the olive oil, and season lightly with salt and pepper, to taste.
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5
Position the oven rack about 6-inches away from the flame and broil the zucchini slices for about 4 minutes, or until slices appear shriveled and golden brown in spots.
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6
Remove from the oven and allow to cool on a cooling rack.
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7
Repeat the above procedure with the eggplant slices, brushing with olive oil and seasoning lightly with salt and pepper as before.
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8
Broil until slices soften and are golden brown in spots, about 4 minutes.
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9
Transfer to a cooling rack to cool.
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10
In a small bowl combine the goat cheese with the cream, 1 teaspoon of the garlic and the fresh herbs and stir to thoroughly combine.
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11
Combine the sun-dried tomatoes with 2 tablespoons of the packing oil and the remaining teaspoon of garlic in the bowl of a food processor.
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12
Process until smooth, about 2 minutes.
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13
Decrease the oven temperature to 300 degrees F.
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14
Lightly brush the insides of 6 (1/2-cup) ramekins with some of the remaining olive oil and line the bottoms and sides of the ramekins with 8 to 10 zucchini slices, in pinwheel fashion and with slices slightly overlapping one another.
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15
Place 1 slice of eggplant on top of the zucchini slices in the bottom of each ramekin.
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16
Divide the goat cheese mixture among the ramekins, using the back of a spoon to press down and smooth the tops.
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17
Divide the sundried tomato puree evenly among the ramekins, again using the back of a spoon to evenly distribute the puree over the goat cheese.
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18
Divide the remaining eggplant slices among the ramekins and press down firmly to pack contents.
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19
Place the ramekins on the middle rack in the oven and bake for about 15 minutes, or until just heated through.
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20
Make the Tomato Vinaigrette while charlottes are heating.
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21
Unmold the charlottes onto plates and spoon some of the Tomato Vinaigrette around them.
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22
In a mixing bowl combine the vinegar, lemon juice, salt and pepper and whisk together.
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23
While continuing to whisk, add the oil in a slow, steady stream until combined and slightly emulsified.
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24
Stir in the basil, oregano and diced tomatoes and serve immediately.
