Ratatouille and Goat Cheese Subs

Serving Size: 8
Total Time:


  • 0.5 cup extra-virgin olive oil
  • 4 Tbsp unsalted butter, softened
  • 1 10-ounce log of fresh goat cheese, softened
  • 8 hero rolls, split
  • 2 Tbsp chopped flat-leaf parsley
  • 0.25 cup shredded basil leaves
  • 3 large tomatoes—halved, seeded and finely chopped
  • 1 large onion, cut into 3/4-inch pieces
  • 2 red bell peppers, cut into 3/4-inch pieces
  • 2 medium zucchini (about 1/2 pound each), sliced 1/4 inch thick
  • Salt and freshly ground black pepper
  • 1 tsp crushed red pepper
  • 4 large garlic cloves, minced
  • 8 large thyme sprigs
  • 1 large eggplant, peeled and cut into 1-inch pieces
  • 4 cup mesclun


  1. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the eggplant, 2 of the thyme sprigs, one-fourth of the minced garlic and 1/4 teaspoon of the crushed red pepper; season with salt and black pepper. Cook the eggplant over moderate heat, stirring occasionally, until tender, about 7 minutes. Scrape the eggplant into a large bowl and discard the thyme sprigs. Repeat with the zucchini, red bell peppers and onion, cooking each vegetable separately in 2 tablespoons of oil with 2 thyme sprigs, one-fourth of the minced garlic and 1/4 teaspoon of the crushed red pepper until tender, about 7 minutes. Add the cooked vegetables to the eggplant.
  2. Preheat the oven to 450°. Return all of the vegetables to the skillet. Add the tomatoes, basil and parsley and simmer over moderate heat until the tomatoes are softened, about 10 minutes.
  3. On a large baking sheet, toast the rolls for about 5 minutes, until crusty. In a small bowl, blend the goat cheese with the butter and spread on both halves of the rolls. Spoon the ratatouille onto the rolls and top with the mesclun. Serve right away.

Make Ahead: The ratatouille and goat-cheese mixture can be refrigerated separately for up to 3 days. Rewarm the ratatouille and let the goat-cheese mixture return to room temperature before finishing the sandwiches.

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Recipe Credit: Matt Neal
Image Credit: John Kernick