Ingredients:
1 can (12oz) tomato puree
3 cloves garlic, thinly sliced
1/2 medium yellow onion, finely chopped
2 Tbs unsalted butter, cut into small cubes
1 large red bell pepper
1 larger Chinese eggplant or other long skinny eggplant
1 large zucchini
1 large yellow squash
3-4 smallish Yukon gold potatoes (about 3/4 lb)
2 Tbs olive oil
1 tsp fresh thyme
4oz chevre
1 Tbs roughly chopped fresh basil leaves
Crusty bread for serving
Preheat the oven to 375* with one rack about 4 inches from the broiler and another rack in the center. Mist a sheet pan with cooking spray.
Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, 1/2 tsp salt and 1/4 tsp black pepper. Toss together to combine. Use a rubber spatula to spread the puree evenly over the pan, distributing the garlic and onion throughout and pushing the sauce into the corners of the pan. Drop the butter cubes over all, spacing them evenly apart.
Cut off the top of the pepper, and carefully pull out the seed and membrane. Use a sharp knife to slice the pepper into 1/8-1/4 inch thick rounds, then slice the rounds into thirds to get a bunch of small curved pepper pieces.
Trim the ends off the eggplant, zucchini and squash. Slice each into thin rounds 1/8-1/4 inch thick. Slice the potatoes into rounds of the same thickness.
Carefully arrange the vegetables over the tomato sauce and butter overlapping them in a pattern. Drizzle the vegetables with the olive oil, sprinkle with the thyme and an extra pinch each of salt and pepper.
Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up at the edges, 30-40 minutes.
Remove the plan from the oven and turn on the broiler. Crumble the goat cheese and scatter them evenly the ratatouille. Broil to gently melt the cheese, about 1 minute. Sprinkle with the chopped basil and serve warm with crusty bread for scooping up the veggies and sauce.
From Sheet Pan Suppers by Molly Gilbert
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