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Ratatouille with Herbed Mascarpone

Libby with Lemony Thyme
This Ratatouille with Herbed Mascarpone is what dreams are made of. Tender roasted veggies with the most incredible herby mascarpone melting throughout each bite.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Entree or Appetizer
Cuisine French
Servings 6

Ingredients
  

For the Ratatouille

  • 1 Tablespoon olive oil
  • 1 cup fine diced sweet onion
  • 3 cloves garlic minced
  • 2 small diameter eggplant About 1 1/2" - 2" thickness
  • 2 small diameter zucchini About 1 1/2" - 2" thickness
  • 2 small yellow summer squash About 1 1/2" - 2" thickness
  • 1 6 ounce can tomato paste
  • 1 cup tomato sauce we used marinara sauce

For the Garlic Herb Oil Drizzle

  • 3 sprigs fresh thyme, leaves only fine chopped
  • 1 handful fresh basil leaves fine chopped
  • 2 cloves garlic minced
  • 1/4 cup olive oil
  • 1/2 teaspoon salt

For the Herbed Mascarpone

  • 1/2 cup mascarpone cheese
  • 1 sprig fresh thyme, leaves only fine chopped
  • 1/4 cup fresh basil leaves fine chopped

Instructions
 

For the Ratatouille

  • Saute 1 cup diced onion with 3 cloves minced garlic in olive oil until onion is translucent. Add in tomato paste and sauce and heat through. Pour into bottom of 10-inch round oven proof baking dish.
  • Slice eggplant, zucchini and yellow summer squash into very thin rounds. Assemble them into stacks, alternating eggplant, zucchini, squash. Lay stacks on top of sauce as shown in pictures above.

For the Garlic Herb Oil Drizzle

  • Mince thyme leaves and fresh basil. Combine with minced garlic and olive oil. Drizzle over vegetables.
  • Cover with either parchment paper or foil and bake for 1 hour, removing parchment paper after 30 minutes.

For the Herbed Mascarpone

  • Mince thyme leaves and fresh garlic. Stir into mascarpone cheese. Spoon over warm ratatouille.