How To Make Grilled Ratatouille Tartines, Oregano And Fresh Basil

• Food: Grilled Ratatouille Tartines

• Writer: Alice

• Content-Type: Food Blog

I adore Grilled Ratatouille Tartines, which combine eggplant, zucchini, peppers, and tomatoes with flavors of delicious olive oil, thyme, oregano, and fresh basil.

But since it’s summer, I don’t enjoy standing over a hot stove. So I came up with this quick, 15-minute GRILLED ratatouille tartines recipe. Although it is not at all real, I adore the way the char of the grill tastes on these vegetables

. I made these into toasts for simple summer dining. They make a wonderful wine-pairing snack, but they are also hearty enough to serve as a light supper.

After grilling, I cut the vegetables into bite-sized pieces and combined sherry vinegar, garlic, and herbs de Provence with them (which is a mix of dried thyme, oregano, rosemary, marjoram, and lavender).

I suppose you could combine each spice separately, but if you like these flavors as much as I do, you’ll use the spice mix more often.

I placed some basic hummus on the bread to help the vegetables attach to it, but you could also use a goat cheese spread if you prefer. Again, not real, but I didn’t want the vegetables to spill everywhere when I took a bite.

Serve with cold rosé (we like this one, pictured, by Charles & Charles – you can find it at Whole Foods) Cheers!

GRILLED RATATOUILLE TARTINES

INGREDIENTS

• 1 zucchini, sliced in half lengthwise
•  Also, 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
•  Also, 1 garlic clove, minced
• 1 teaspoon sherry vinegar and herbs de Provence
• 1/4 cup chopped fresh basil
• 8 slices of good bread, toasted
• hummus or goat cheese

INSTRUCTIONS

1. Over medium heat, preheat a grill or grill pan.
2. Add a little salt and olive oil to the onions, eggplant, red pepper, and zucchini. Grill for about 3 minutes per side or until charred.
3. Vegetables should be taken from the grill, allowed to cool somewhat, and then chopped into 1-inch pieces. Combine them in a bowl with the basil, herbs de Provence, cherry tomatoes, garlic, and sherry vinegar.
4. Serve with goat cheese or hummus spread on toast after seasoning to taste.