Tangy Cheese Ratatouille

BamsBBQ

Ni pedo
Site Supporter
red wine
2 cups tart goat/sheep cheese, shredded
1 medium eggplant, peeled and cubed
1 large meaty heirloom tomato (or 6 Roma tomatoes), chopped
1 medium zucchini, halved and sliced
1 medium bell pepper, cubed
6 large leaves of fresh basil, chopped
3 cloves garlic, chopped
1 Tbls. fresh oregano
olive oil
salt (to taste)

Shred cheese and place it loosely in a small bowl. Cover the cheese with red wine and let it soak for at least one hour.

Prepare herbs and vegetables, mix well and place in a casserole dish.

When cheese is ready, strain out wine and spread evenly over the top of the casserole.

Reduce the leftover wine in a saucepan until you have less than 1/4 of a cup.

Drizzle olive oil and leftover wine over the top of the casserole.

Place in oven and cook for 35 minutes at 350*F.
 
Top