–I ❤️ Ratatouille, the Niçoise culinary treat that is delicious at any temperature, even right out of the fridge. It is a perfect choice for bruschetta toasts!
1 eggplant, small dice
1 red bell pepper, small dice
1 zucchini, small dice
1 yellow squash, small dice
1/2 red onion, thinly sliced
1 cup grape tomatoes, quartered
4 cloves garlic, (3 minced, 1 halved for rubbing on the Ciabatta toasts)
2 TBSP Herbes de Provence
6 TBSP extra-virgin olive oil (total)
sea salt and coarse ground pepper
1 loaf ciabatta bread, cut into 8 slabs
2 TBSP balsamic vinegar
2 TBSP honey
chiffonade of basil (6 basil leaves stacked, rolled up lengthwise and cut into tiny shreds)
Parmesan cheese, freshly grated
Preheat oven to 400 degrees.
Arrange the eggplant on a few paper towels. Sprinkle with salt and let sit for 15 minutes. Once you see little beads of water all over, pat them dry.
Arrange all the vegetables and on a rimmed baking sheet. Evenly sprinkle vegetables with the Herbes de Provence. Toss with four tablespoons of the olive oil and a sprinkle of salt and pepper.
Roast for 30 minutes, or until well caramelized. Stir up after 20 minutes.
Meanwhile, brush the bread with the two tablespoons of olive oil. Toast until golden brown. After toasted, rub each toast with the garlic clove halves. Set aside.
In a small pan whisk together the balsamic vinegar and the honey, over medium heat simmer down until a slightly thickened glaze consistency.
Top each toast with a mound of ratatouille vegetables and garnish with the chiffonade of basil, a drizzle of balsamic glaze/syrup and finish with a little freshly grated parmesan on top.
Make the ratatouille and the balsamic glaze the day before for a quick and easy light lunch or meal starter the next day.