-
1
In a blender or small food processor blend all vinaigrette ingredients with salt and pepper to taste until smooth.
-
2
Vinaigrette may be made 1 day ahead and chilled, covered.
-
3
Bring vinaigrette to room temperature before using on salads.
-
4
Cut eggplant, zucchini, yellow squash, and bell peppers into 1/4-inch dice.
-
5
In a large heavy skillet cook eggplant in 1 tablespoon oil over moderate heat, stirring, until tender and transfer to a bowl.
-
6
In skillet cook zucchini, yellow squash, and onion with salt and pepper to taste in 1 tablespoon oil over moderate heat, stirring, until crisp-tender, 3 to 5 minutes, and transfer to bowl.
-
7
Cook bell peppers in remaining teaspoon oil in same manner and transfer to bowl.
-
8
Stir in tomato puree, garlic, herbs, and salt and pepper to taste and cool ratatouille completely.
-
9
Preheat oven to 375F.
-
10
and cut a large sheet of parchment paper into eight 5-to-6 inch squares.
-
11
On a work surface put a 3-inch metal pastry ring (at least 1 1/2 high) in middle of 1 parchment square and fill it with 1/3 cup ratatouille, pressing evenly and tightly into bottom.
-
12
Cut goat cheese into 8 equal pieces and flatten each piece to form a 3-inch disk.
-
13
Top ratatouille in ring with goat cheese disk, pressing lightly at edges to cover ratatouille completely.
-
14
Transfer round on parchment square to a large baking sheet and remove ring.
-
15
Make 7 more rounds in same manner with remaining parchment squares, ratatouille, and goat cheese.
-
16
Bake rounds in middle of oven 8 to 10 minutes, or until heated through.
-
17
While rounds are baking, in a large bowl toss mesclun with 1/4 cup vinaigrette and divide among 8 plates.
-
18
With a spatula transfer a round to center of each salad.
-
19
Drizzle each salad with about 1 teaspoon vinaigrette and garnish with tomatoes.
