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Ratatouille and Goat Cheese Salad with Pesto Vinaigrette Recipe

Ratatouille and Goat Cheese Salad with Pesto Vinaigrette Recipe

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Ratatouille and Goat Cheese Salad with Pesto Vinaigrette

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Ingredients

Count

Nutrition

218

Calories

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Ingredients:

Serving

3/4 cup packed fresh basil leaves
1/2 tbsp minced garlic
1/2 tbsp minced shallot
1 tbsp freshly grated parmesan
1 tbsp pine nuts, toasted golden
1 1/2 tbsp white-wine vinegar
1/2 cup plus 2 tbsp olive oil
1 long narrow japanese eggplant
1 small zucchini
1 small yellow squash
1 small red bell pepper
1 small green bell pepper
3 tbsp olive oil
1 small red onion, chopped fine
1 medium vine-ripened tomato, seeded and pureed (about 1/2 cup)
2 tsp minced garlic
3 tbsp finely chopped fresh parsley leaves
2 tbsp finely chopped fresh basil leaves
1 tbsp finely chopped fresh thyme leaves
12 oz soft mild goat cheese at room temperature
8 oz mesclun (mixed baby greens )
garnish: red and yellow cherry tomatoes, halved

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	218.11 Kcal (913 kJ)
Calories from fat	167.57 Kcal
		% Daily Value*
Total Fat	18.62g	29%
Cholesterol	20.11mg	7%
Sodium	171.22mg	7%
Potassium	89.69mg	2%
Total Carbs	3.89g	1%
Sugars	2.45g	10%
Dietary Fiber	0.74g	3%
Protein	8.92g	18%
Vitamin C	36.3mg	60%
Vitamin A	1mg	34%
Iron	27.3mg	152%
Calcium	82.3mg	8%

Amount Per 100 g
Calories	145.12 Kcal (608 kJ)
Calories from fat	111.49 Kcal
		% Daily Value*
Total Fat	12.39g	29%
Cholesterol	13.38mg	7%
Sodium	113.92mg	7%
Potassium	59.68mg	2%
Total Carbs	2.59g	1%
Sugars	1.63g	10%
Dietary Fiber	0.49g	3%
Protein	5.93g	18%
Vitamin C	24.1mg	60%
Vitamin A	0.7mg	34%
Iron	18.2mg	152%
Calcium	54.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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