If you’re like me, you lose your motivation to cook during the Summer months.
This Roasted Ratatouille Toast from Dishing Up the Dirt is a super easy meal that can be made for dinner (or lunch, or even breakfast). Roast up a large batch and eat leftovers throughout the week.
Roasted Ratatouille Toast – Serves 6-8
1 large heirloom tomato, roughly chopped
1 pint cherry tomatoes, some sliced in half, some left whole
1 medium-small eggplant, cut into ½-inch pieces
1 medium-small summer squash or zucchini, cut into ½-inch pieces
1 large bell pepper, seeded and coarsely chopped
1 yellow onion, chopped
4 cloves of garlic, minced
1/8 tsp crushed red pepper flakes
1/3 cup olive oil, plus additional for toasting
2 ½ tbsp. balsamic vinegar
1 ½ tsp sea salt
Freshly ground black pepper
1 loaf of rustic bread, sliced into ½-inch thick slices
8 oz crème fraiche (ricotta would also do nicely)
½ c fresh basil, thinly sliced, for serving
Preheat the oven to 400 degrees F. In a large roasting pan, toss the tomatoes, eggplant, squash, pepper, onion and garlic with the red pepper flakes, oil, vinegar, and salt. Stir well. Season the mixture with a few good grinds of black pepper and bake it for 45 to 55 minutes, or until the vegetables are tender and lightly browned, and the tomatoes have released their juices. Stir the vegetables halfway through cooking.
Remove the vegetables from the oven and increase the temperature to broil. Lightly brush each slice of bread with olive oil. Place them on the upper rack of the oven and toast until they are lightly browned, 1-2 minutes.
Divide the crème fraiche among the toasts and top them with the ratatouille, basil, and additional salt and pepper to taste.
Photo cred: Dishing up the Dirt