Ratatouille Toasts on Garlic Toasted Bread

Ingredients (for 4 people):

1 whole wheat baguette or 1 ciabatta loaf

1 small zucchini, diced

1 small eggplant, diced

1 red bell pepper and 1 yellow bell pepper, diced

1 red onion, thinly sliced

2 ripe tomatoes (or 200g crushed tomatoes)

2 cloves of garlic + 1 clove for rubbing the bread

2 tablespoons olive oil + a little extra for the toasts

1 teaspoon Herbes de Provence or thyme

Salt and pepper

Fresh basil leaves for garnish

Preparation:

Prepare the ratatouille:

In a hot pan with the olive oil, sauté the sliced onion and garlic until softened.

Then add the eggplant, followed by the bell peppers, zucchini, and finally the tomatoes.

Season with the herbs, salt, and pepper.

Simmer over low heat for 20 to 25 minutes, until all the vegetables are tender and cooked through. Set aside.

Prepare the toasts:

Cut the baguette or ciabatta loaf into thick slices.

Lightly brush with olive oil and grill in the oven or in a pan until golden brown and crispy.

Rub each slice with a halved clove of garlic while they are still warm.

Assemble the bruschettas:

Spoon a generous amount of ratatouille onto each toasted slice.

Garnish with fresh basil leaves just before serving.

Tip:

Serve these toasts warm or at room temperature with a green salad and a drizzle of balsamic vinegar for a complete and light meal.