Ratatouille and Goat Cheese Subs with a Side of ACL

I earmarked these subs a while ago in the September issue of Food & Wine because I adore Ratatouille (sans eggplant) and I love the idea of this timeless dish combined with tangy goat cheese all on toasty bread. More on the recipe’s creator Chef Matt Neal in Food & Wine:

Matt Neal had never made ratatouille before he opened Neal’s Deli. He took the recipe from his father, the legendary Southern chef Bill Neal, and used it as the basis for his own version. Neal cooks the key ingredients—eggplant, zucchini, bell peppers and onion—separately. “That way, I can make sure each vegetable cooks exactly how I want it; plus they won’t steam in a big group all together,” he says. “Customers request this sandwich all summer long, but we wait until the ingredients are available at the farmers’ market before we serve it.”

Ratatouille and Goat Cheese Subs (Photo: John Kernick)

I omitted the eggplant because we both think it’s disgusting – yes disgusting and it’s quite nice to have someone share that same disgust with you since so many people love eggplant. Otherwise, I followed the recipe’s instructions to the letter and it went by much, much quicker than I thought given you have to cook all of the vegetables individually.

I really can’t say much more about these except that they were absolutely delicious, full of flavor and as a bonus perfect for a meatless Monday meal. After ACL Festival weekend, this was a great transition dish to move back into a healthy diet.

As a sidenote, ACL? Wow. I had an absolute BLAST. While Muse was mind-blowingly good my choice for best show was definitely Deadmau5. Lambs, he was a super poodle, put on a fantastic show and the crowd was waaaaay into it. I highly recommend checking him out if you haven’t yet. Oh, and The National, one of my all-time favorites, was exactly how I thought they would be…absolutely incredible. Thank goodness I finally got to see them live!