Roasted vegetable ratatouille and grilled ciabatta with olive and goats’ cheese

I have no particular axe to grind about ratatouille, but I’m sure it was never meant to become that polite little mound of just-done dice beside your dinner in nice restaurants. I think of it as a stew of sun-ripened vegetables of the Mediterranean, rich and hearty, the vegetables just the other side of done, a sublime lunch for a lazy summer day. I’ve never eaten ratatouille in France, so I’m making this up, but I don’t think of our version as French at all, so that’s okay. The ciabatta wi