BAKED RATATOUILLE WITH CHEVRE

BAKED RATATOUILLE WITH CHEVRE 1 large onion, thinly sliced 4 zucchini, cut on diagonal 2-3 eggplant, cut ½” thick and then cut in half if pieces are too large 4-6 whole slicing tomatoes, cut into 1/2” thick slices 2 green peppers, cut into thin strips 4 cloves garlic, minced 4 tablespoons olive oil 1 tablespoon kosher salt 1 teaspoon ground black pepper 4 ounces chevre or goat cheese (or use mozzarella or Gruyere is you don’t like goat cheese) ½ cup finely diced basil leaves Have a large baking dish prepared with olive oil drizzled on bottom. Alternate the onion, zucchini, eggplant, tomatoes and peppers in rows down the dish.  Sprinkle on the garlic, olive oil, salt and pepper.  Cover with foil.  Bake at 375˚ for 35-40 minutes.  Remove foil, add the cheese; bake an additional 5 minutes.  Sprinkle on the basil leaves and serve at once.  Serves 8-10.