Ratatouille Grilled Cheese
(Chef Jason Sobocinski)


  • 2 tablespoons extra virgin olive oil
  • 1 small zucchini sliced into thin rounds
  • 1 small yellow squash sliced into thin rounds
  • 1 small orange bell pepper cored and sliced into 1" strips
  • 1 small red bell pepper cored and sliced into 1" strips
  • 1/2 red onion sliced thinly
  • 12 oz fresh goat’s milk chevre
  • 4 slices of sourdough bread 1/2 inch thick
  • 1 teaspoon dried herbs de provence
  • Kosher salt and fresh ground pepper
  • 1 sprig fresh thyme


  1. Preheat oven to 375°
  2. Place the red onion slices, peppers, zucchini and squash into a baking dish and drizzle the olive oil all over them.
  3. Season with the herbs de provence, salt and pepper and top with the fresh thyme sprig.
  4. Bake in the preheated oven for 10-12 minutes or until the vegetables have become slighty soft.
  5. Spread the goat cheese on one side of the thick sourdough bread.
  6. Layer the roasted veggies atop the in a decorative way and then give them the lightest drizzle of olive oil.
  7. Place the open faced sandwiches onto a hot Panini press and get them nice and toasty.