To make teriyaki ratatouille, cut eggplant, zucchini and yellow summer squash lengthwise into 1/2-inch slices. Place in shallow baking dish and cover with teriyaki marinade and sauce, turning to coat completely. Marinate 20 minutes; remove vegetables from marinade, reserving excess. Grill over gas or charcoal grill, turning occasionally until tender and grill marked on both sides. Place vegetables in dish with reserved marinade, turning to coat them on both sides. Cut vegetables into 1/2-inch dice; mix with tomatoes and season with salt and pepper. (Yield: 2 cups)
To make Herbed Goat Cheese, with a spatula, mix goat cheese, cream, chives, thyme and garlic until blended; season with salt and pepper. (Yield: 1 cup)
To make croutons, cut baguette on an angle into 24 (1/2-inch-thick) slices; place in 400°F oven about 10 minutes or until lightly browned, turning slices over once. Spread each crouton with 2 teaspoons herbed goat cheese; mound 4 teaspoons teriyaki ratatouille on top. Sprinkle with chives.