Grilled Ratatouille Tartines

INGREDIENTS
  • 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


DIRECTIONS
  1. Preheat a grill or grill pan over medium heat.
  2. 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.
  3. 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.
  4. Season to taste, then serve on toasted bread with a spread of goat cheese or hummus.
Made on
Tilda