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!
Grilled Ratatouille Tartines
- 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
- Preheat a grill or grill pan over medium heat.
- Drizzle the zucchini, eggplant, red pepper and scallions with olive oil and a few pinches of salt. Grill until charred, about 3 minutes per side.
- Remove the vegetables from the grill, let cool slightly, then chop everything into 1-inch pieces. Toss them in a mixing bowl with the cherry tomatoes, garlic, sherry vinegar, herbs de Provence and basil.
- Season to taste, then serve on toasted bread with a spread of goat cheese or hummus.