Grilled Ratatouille Tartines

I love ratatouille – eggplant, zucchini, peppers, and tomatoes all mingling together with flavors of fruity olive oil, thyme, oregano, and fresh basil… But it’s summer and what I don’t love is standing over a hot stove. So I came up with this simple GRILLED version of ratatouille that takes all of about 15 minutes to make. It’s not at all authentic, but I love how the char of the grill flavors these vegetables.

For easy summer eating, I assembled these as toasts. They’re a delicious snack with wine – but they’re hearty enough to double as a light dinner.

Once grilled, I chopped up the vegetables into bite-sized pieces and tossed them with sherry vinegar, garlic and herbs de provence (which is basically a mix of dried thyme, oregano, rosemary, marjoram and lavender). I supposed you could mix all of those spices together separately but trust me, it’s just easier to buy the spice mix – you’ll use it again and again if you love these flavors as much as I do.

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 rose! Cheers!

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