Name: "Ratatouille" Bruschetta with Eggplant, Zucchini, Bell Pepper & Tomato
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 eggplants; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 85 g Parmesan cheese; 12 slices sourdough bread; 3 (213 ml) cans tomato sauce; 3 yellow bell peppers; 6 medium zucchini squash; basil, dried; black pepper; extra virgin olive oil; Italian seasoning; salt

"Ratatouille" Bruschetta with Eggplant, Zucchini, Bell Pepper & Tomato"Ratatouille" Bruschetta with Eggplant, Zucchini, Bell Pepper & Tomato — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 eggplants

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

85 g Parmesan cheese

12 slices sourdough bread

3 (213 ml) cans tomato sauce

3 yellow bell peppers

6 medium zucchini squash

basil, dried

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel and thinly slice garlic. Place in a large bowl along with tomato sauce, oil, and spices. Stir to combine the sauce.

Trim and medium dice eggplants and zucchini. Add both to the bowl with the sauce.

Trim, seed, and medium dice bell peppers. Add to the bowl.

Shave parsley leaves off the stems; discard stems and roughly chop the leaves. Add half to the bowl and stir to combine the ratatouille veggies. (Reserve remaining parsley for serving.)

Divide ratatouille veggies between two large baking sheet pans and spread out in an even layer. Place in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are fork-tender, 18-20 minutes. Remove from oven.

Meanwhile, place oil and spices in a small bowl. Stir to combine the spice oil.

Carefully remove cooked veggies from the baking sheets by lifting the corners of the foil and transferring the whole sheets to a flat surface. (Stack foil layers one on top of the other if counter space is limited. Reserve baking sheets for the next step.)

Divide bread between the reserved baking sheets, then drizzle with spice oil on both sides. Place bread in the oven and bake, flipping halfway through, until toasted, 6-8 minutes; remove from oven.

Meanwhile, finely grate Parmesan.

To serve, divide toast between plates, then top with ratatouille, Parmesan, and reserved parsley. Enjoy!

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