Ratatouille Bruschetta

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.

9 thoughts on “Ratatouille Bruschetta

  1. Herbes de Provençe have many different faces and it is fine to leave out the lavender or the mint if they don’t appeal. I personally love both and can vouch (as an Englishwoman who knows her mint because according to my French friends les anglais sont fou -qu’ ils servent le menthe avec tout le monde) that this would work pretty well with beefs! I love that you have included a specialité Niçoise at this terrible time for the City 🙂

    Liked by 3 people

  2. Herbes de Provence with lavender is my favorite blend…

    4 Tbsp dried thyme
    3 Tbsp dried marjoram
    3 Tbsp dried summer savory
    2 Tbsp dried rosemary
    1 Tbsp dried tarragon
    1 Tbsp dried basil
    1 Tbsp dried fennel seeds
    1 tsp dried chervil
    1 tsp dried mint
    1 tsp dried lavender flowers

    Combine all the ingredients. Store in an airtight container.

    Makes 1 cup Herbes de Provence

    Liked by 2 people

    1. There are several versions of Herbes de Provence. This was the one I like best. It’s a very understated lavender and mint flavor but, feel free dropping either or both.
      Ratatouille is so good on its own, I’d rather have it as a side dish to beef than add beef to it….or better yet, just grab a baguette and dunk it this sumptuous vegetable stew for a great vegetarian meal.

      Liked by 1 person

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