Ratatouille And Goat Cheese Salad With Pesto Vinaigrette

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3/4 cup packed fresh basil leaves

1/2 tablespoon minced garlic

1/2 tablespoon minced shallot

1 tablespoon freshly grated Parmesan

1 tablespoon pine nuts, toasted golden

1 1/2 tablespoons white-wine vinegar

1/2 cup plus 2 tablespoons olive oil

1 long narrow Japanese eggplant

1 small zucchini

1 small yellow squash

1 small red bell pepper

1 small green bell pepper

3 tablespoons olive oil

1 small red onion, chopped fine

1 medium vine-ripened tomato, seeded and puréed (about 1/2 cup)

2 teaspoons minced garlic

3 tablespoons finely chopped fresh parsley leaves

2 tablespoons finely chopped fresh basil leaves

1 tablespoon finely chopped fresh thyme leaves

12 ounces soft mild goat cheese at room temperature

8 ounces mesclun (mixed baby greens)

Garnish: red and yellow cherry tomatoes, halved

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