prep time: tbd
cook time: tbd
servings: 6 - 8
1 white onion - peeled and halved lengthwise through the root
2 lemons - halved, seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch thick
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup shopped fresh basil
2 teaspoons fresh thyme leaves + more for garnish
1/2 teaspoon salt + more to taste
8 ounces soft, fresh goat cheese
1. heat the grill. place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. grill lemon halves until lightly caramelized, 3 - 5 minutes total. grill onion until it is heavily charred, about 7 - 15 minutes total. grill peppers, zucchini and eggplant until charred and very soft, about 3 - 8 minutes per side total. transfer to a cutting board.
2. gill bread until lightly charred and toasted, about 1 minute per side. halve 1 or 2 of the garlic cloves and rub cut side down on the grilled bread. mince remaining garlic cloves and set aside.
3. chop vegetables into bite-size pieces and transfer to a large bowl, toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste. adjust seasoning as needed, adding more lemon juice, salt or oil as needed. set aside.
4. arrange ratatouille, grilled bread and goat cheese on a large platter. sprinkle thyme leaves, pepper and flaky slat over goat cheese.