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Teriyaki Ratatouille and Goat Cheese Croutons

Image for Teriyaki Ratatouille and Goat Cheese Croutons
plate

Yield

24 servings

kikkoman products used:

ingredients

Teriyaki Ratatouille:

1 medium eggplant
1 medium zucchini
1 medium yellow summer squash
1/2 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce
1/2 cup chopped sun-dried tomatoes
Salt and black pepper

Herbed Goat Cheese:
8 ounces fresh goat cheese, room temperature
1 tablespoon cream or half-and-half
2 teaspoons snipped chives
1 teaspoon minced fresh thyme
1 teaspoon minced garlic
Salt and black pepper
1 sweet baguette
Snipped chives for garnish

directions

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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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