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
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)