Goat Cheese, Grilled Ratatouille on Crostini
- 1 White onion (about 8 ounces), peeled and halved lengthwise through the root
- 2 Lemons, halved, seeds removed
- 1 Yellow or orange bell pepper (about 8 ounces), halved lengthwise, stem and seeds removed
- 1 Red bell pepper (about 8 ounces), halved lengthwise, stem and seeds removed
- 2 Medium zucchini (about 8 ounces each), sliced lengthwise ½-inch thick
- 2 Medium eggplant (about 10 ounces each), sliced lengthwise ½-inch thick
- 8 Slices crusty bread
- 2 to 3 Large garlic cloves, peeled
- 6 Tablespoons extra-virgin olive oil, more as needed
- ¼ Cup chopped fresh basil
- 2 Teaspoons fresh thyme leaves, more for garnish
- ½ Teaspoon kosher salt, more to taste
- Black pepper, to taste
- 8 Ounces soft, fresh goat cheese
- Flaky sea salt, for serving
- White onion
- Yellow bell pepper
- Red bell pepper
- Crusty bread
- Goat cheese
- Flaky sea salt
- Extra-virgin olive oil
- Kosher salt
- Black pepper
- Heat the grill. Place vegetables and lemon on grill, making sure onion and lemons are cut side down, and covered. Grill lemon halves until lightly caramelized, 3 to 5 minutes total. Grill onion until it is heavily charred, about 7 to 15 minutes total. Grill peppers, zucchini, and eggplant until charred and very soft, about 3 to 8 minutes per side total. Transfer to a cutting board.
- Grill bread until lightly charred and toasted, about 1 minute per side. Halve one or two of the garlic cloves and rub cut sides on the grilled bread. Mince remaining garlic clove and set aside.
- 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, ½ teaspoon salt and some black pepper to taste. Adjust seasonings as needed, adding more lemon juice (from remaining lemon half), salt or oil, or both, as needed. Set aside.
- To serve, arrange ratatouille, grilled bread and goat cheese on a large platter. Sprinkle thyme leaves, pepper and flaky salt over goat cheese. Or spread goat cheese on toast, sprinkle with thyme, pepper and flaky sea salt, then top with some of the ratatouille to make crostini.