Ratatouille-and-Goat Cheese Dip Recipe

Name: Ratatouille-and-Goat Cheese Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons extra-virgin olive oil; 2 medium onions, cut into 1/2-inch dice; 4 large garlic cloves, minced; Kosher salt; One 1 3/4-pound eggplant, cut into 1/2-inch dice; 1 teaspoon finely chopped thyme; 2 large red bell peppers, cut into 1/2-inch dice; 1 medium zucchini, cut into 1/2-inch dice; 1 medium yellow squash, cut into 1/2-inch dice; 1 pound medium tomatoes, cut into 1/2-inch dice; 1/4 cup chopped basil, plus more for garnish; 1 tablespoon fresh lemon juice; Freshly ground pepper; 3/4 pound fresh goat cheese; Assorted chips and crackers, for serving

Servings: persons

1/2 cup plus 2 tablespoons extra-virgin olive oil
2 medium onions, cut into 1/2-inch dice
4 large garlic cloves, minced
Kosher salt
One 1 3/4-pound eggplant, cut into 1/2-inch dice
1 teaspoon finely chopped thyme
2 large red bell peppers, cut into 1/2-inch dice
1 medium zucchini, cut into 1/2-inch dice
1 medium yellow squash, cut into 1/2-inch dice
1 pound medium tomatoes, cut into 1/2-inch dice
1/4 cup chopped basil, plus more for garnish
1 tablespoon fresh lemon juice
Freshly ground pepper
3/4 pound fresh goat cheese
Assorted chips and crackers, for serving

1
In a large skillet, heat 2 tablespoons of the olive oil.
2
Add the onions, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened and starting to brown, about 8 minutes.
3
Scrape the onions and garlic into a large bowl.
4
Wipe out the skillet and heat 1/4 cup of the oil in it.
5
Add the eggplant and thyme and cook over moderate heat, stirring occasionally, until the eggplant is tender and lightly browned, 8 to 10 minutes.
6
Scrape the eggplant into the bowl with the onions.
7
Repeat with the red pepper, zucchini, yellow squash and tomatoes, cooking each vegetable separately in 1 tablespoon of oil with a generous pinch of salt until just tender and lightly browned, 5 to 7 minutes per vegetable.
8
As they are cooked, add the vegetables to the bowl of onions and eggplant.
9
Stir in the chopped basil and lemon juice and season with salt and pepper.
10
Preheat the oven to 350.
11
Spread the goat cheese in the bottoms of 2 small baking dishes (about 1 quart each).
12
Spoon the ratatouille on top, cover with foil and bake for about 25 minutes, until hot.
13
Top with more basil.
14
Serve warm with chips and crackers.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons extra-virgin olive oil, 2 medium onions, cut into 1/2-inch dice, 4 large garlic cloves, minced, Kosher salt, and more.

Yes, Ratatouille-and-Goat Cheese Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ratatouille-and-Goat Cheese Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions