Roasted Eggplant, Zucchini and Tomato over Whipped Goat Cheese with Grilled Chicken
celebrating the bounty of my summer garden with a ratatouille of sorts
The garden is thriving and it’s time to celebrate that!
Even if you don’t have a backyard garden of your own, these ingredients are in season and abundant in most places right now so they should be easy to snag at a local farmers market or grocery store.
My wife and I have been putting in the WORK in the backyard and we are starting to really enjoy the fruits of our labor. Our tomatoes, zucchini, egg plant, peppers and herbs are popping off. (We sadly just found some squash bugs on the zucchini 😫)
Lots of these items were sitting on our kitchen counter yesterday so Amy and I worked together to think up a recipe that would celebrate our vibrant harvest.
The result is a ratatouille like dip that I served over of whipped goat cheese with crostini and grilled chicken. You can serve this as a full meal with the grilled chicken or just as an appetizer with the crostini.
If you are having a bumper crop of zucchini, tomatoes and herbs as well, here are some recipes from the blog that I recommend:
Grab these kitchen tools:
Immersion blender or small food processor
Sharp knife and cutting board
9x13 baking dish
Mixing bowls
Sheet pan and parchment
Grill or grill pan
Grilling tongs
Instant read thermometer
Roasted Eggplant, Zucchini and Tomato over Whipped Goat Cheese with Grilled Chicken
Cook Time: 1 hour 20 minutes | Serves 4 | Refrigerate for up to 4 days
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