Ratatouille Quick Bread
• 1/2 cup chopped onion
• 1/2 cup chopped red sweet pepper
• 3 tablespoons olive oil, divided
• 5 ounces zucchini, sliced lengthwise 1/2-inch thick
• 3 ounces yellow summer squash, sliced lengthwise 1/2-inch thick
• 5 ounces eggplant, sliced lengthwise 1/2-inch thick
• 3 eggs
• 1-1/4 cups buttermilk
• 3/4 cup plain Greek yogurt
• 4 ounces goat cheese (chèvre), crumbled (3/4 cup)
• 1/2 cup oil-packed dried tomatoes, drained and roughly chopped
• 1/4 cup olive oil
• 1-3/4 teaspoons salt
• 1-1/2 teaspoons chopped fresh thyme
• 1-1/2 teaspoons chopped fresh basil
• 2 cloves roasted garlic*, mashed
• 3/4 teaspoon chopped fresh marjoram
• 3/4 teaspoon freshly ground black pepper
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• Honey-Mustard Butter**
Preheat oven to 350°F. Grease bottom and 1/2-inch up sides of four
7-1/2x3-1/2x2-inch loaf pans or twelve 3-1/2-inch jumbo muffin cups. Line bottoms of pans with parchment (or line muffin cups with paper bake cups) Grease parchment; set pans aside. Line large baking sheet with paper towels; set aside.
In large skillet cook onion and red sweet pepper in 1 tablespoon oil over medium heat 5 to 6 minutes or until onion is tender. Transfer to prepared baking sheet. Add 1 tablespoon oil to the skillet. Cook zucchini and yellow squash slices 6 to 7 minutes or just until golden, turning once. Transfer to baking sheet. Add remaining 1 tablespoon oil to skillet; cook eggplant slices 7 to 8 minutes or just until golden, turning once. Transfer to baking sheet. Once all vegetables are cooled, chop into 1/2-inch pieces (you should have 3/4 cup zucchini, 1/2 cup summer squash, and 2/3 cup eggplant). Reserve.
In large bowl whisk eggs. Add buttermilk, yogurt, goat cheese, dried tomatoes, 1/4 cup olive oil, salt, thyme, basil, roasted garlic, marjoram, and pepper. Stir in reserved vegetables.
In very large bowl, combine flour, baking powder, and baking soda. Make well in center of flour mixture. Add wet ingredients all at once to flour mixture. Stir just until moistened.
Pour batter into prepared loaf pans. Bake in preheated oven 30 to 35 minutes for loaves or 25 minutes for muffins until toothpick inserted into crack*** in center comes out clean. (Tops may sink slightly.) Cool in pans on wire rack 10 minutes. Remove from pans. Cool completely on rack. Serve with Honey-Mustard Butter**. Makes 4 loaves or 12 muffins.
Peel away dry outer layers of skin from 1 head garlic, leaving skins and cloves intact. Cut off pointed top portion (about 1/4-inch), leaving bulb intact but exposing individual cloves. Place garlic head, cut side up, in custard cup. Drizzle with olive oil. Cover with foil; bake in 425°F oven 25 to 35 minutes or until cloves feel soft when pressed. Set aside just until cool enough to handle. Squeeze out garlic paste from individual cloves.
In small bowl combine 1/2 cup softened butter and 2 tablespoons honey mustard. Serve butter chilled or softened to room temperature.
When a quick bread has thicker crust, test for doneness through a crack on the top or make a small hole. Otherwise, crust can clean off the toothpick as it is pulled from loaf.