Grilled Ratatouille Tartines
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 1 zucchini, sliced in half lengthwise
- 1 medium eggplant, sliced into ¼-inch thick rounds
- 1 red bell pepper, halved, ribs and seeds removed
- 3 whole scallions
- extra-virgin olive oil, for drizzling
- sea salt
- 1 cup halved cherry tomatoes
- 1 garlic clove, minced
- 1 teaspoon sherry vinegar
- 1 teaspoon herbs de Provence
- ¼ cup chopped fresh basil
- 8 slices of good bread, toasted
- hummus or goat cheese
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Preparation
Step 1
Preheat a grill or grill pan over medium heat.
Step 2
Drizzle the zucchini, eggplant, red pepper and scallions with olive oil and a few pinches of salt. Grill until charred, about 3 minutes per side.
Step 3
Remove the vegetables from the grill, let cool slightly, then chop everything into 1-inch pieces. Toss them in a mixing bowl with the cherry tomatoes, garlic, sherry vinegar, herbs de Provence and basil.
Step 4
Season to taste, then serve on toasted bread with a spread of goat cheese or hummus.
Step 5
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Chef's notes
To get the vegetables to stick to the bread, I put a slather of plain hummus, though you could use a spread of goat cheese if you like. Again, not authentic, but I didn’t want the vegetables to fall all over the place upon first bite.
Serve with chilled rosé (we like this one, pictured, by Charles & Charles – you can find it at Whole Foods)
