Ingredients

3/4 cup packed fresh basil leaves

1/2 tablespoon minced garlic

1/2 tablespoon minced shallot

1 tablespoon freshly grated Parmesan

1 tablespoon pine nuts, toasted golden

1 1/2 tablespoons white-wine vinegar

1/2 cup plus 2 tablespoons olive oil

For ratatouille

• 1 long narrow Japanese eggplant
• 1 small zucchini
• 1 small yellow squash
• 1 small red bell pepper
• 1 small green bell pepper
• 3 tablespoons olive oil
• 1 small red onion, chopped fine
• 1 medium vine-ripened tomato, seeded and puréed (about 1/2 cup)
• 2 teaspoons minced garlic
• 3 tablespoons finely chopped fresh parsley leaves
• 2 tablespoons finely chopped fresh basil leaves
• 1 tablespoon finely chopped fresh thyme leaves

• 12 ounces soft mild goat cheese at room temperature
• 8 ounces mesclun (mixed baby greens)

• Garnish: red and yellow cherry tomatoes, halved

Description

In This Recipe We Call For A 3- By 1 1/2-inch Stainless-steel Pastry Ring. It Is Available At Some Specialty Cookware Shops.

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