Roasted Ratatouille Toasts

Roasted Ratatouille Toasts {vegan, gf option} | pumpkin & peanut butter

 

Happy Labor Day everyone! Hope y’all are having a wonderfully lazy weekend or traveling somewhere beautiful for this last little celebration of summer!

You guys, I’m seriously sad that this summer is coming to an end. This summer has honestly been one for the books. For the first time, like… ever, I decided not to get a summer job after the school year ended (…teacher life, ya know) and spent the past few months traveling and celebrating some major life events for myself, my husband, and my family. I feel so entirely lucky to have been able to take some time off, celebrate loved ones, and fill that travel bucket that I’ve been yearning to fill for quite some time.

If you haven’t been following along and are a little curious, I spent some time in ChicagoMontreal, London, Paris, the French Riviera, and a quick 24 hours in Portland, Oregon (these last few posts are coming sometime in the next couple months). We’re currently finishing off our crazy summer of travel with our final trip in Maui, Hawaii and it couldn’t be more incredible. Like, I honestly walk outside every morning and can’t believe this place exists and all this natural beauty is here 24/7. I am so unbelievably grateful!

So yes, summer is ending, whether I like it or not, and real life will be hitting us very quick next week when we arrive back home. But let’s enjoy one last ode to summer in recipe form, specifically in these Roasted Ratatouille Toasts!

 

Roasted Ratatouille Toasts {vegan, gf option} | pumpkin & peanut butter

Roasted Ratatouille Toasts {vegan, gf option} | pumpkin & peanut butter

 

Ratatouille has been, and still is, one of my very favorite vegetable dishes out there. The combination of flavors, the tender, melt-in-you-mouth veggies, the tangy tomato sauce— not much is more comforting in my eyes.

In fact, I’ve already made a version of it here on the blog, this Ratatouille White Bean Casserole that is always a crowd-pleaser at my house.

But this time, I decided to simplify it a bit. Focus on those beautiful end-of-summer veggies in their natural form, simply roasted, with a luscious sauce, all piled on crusty, crunchy sourdough toast. What could be better?

 

Roasted Ratatouille Toasts {vegan, gf option} | pumpkin & peanut butter

Roasted Ratatouille Toasts {vegan, gf option} | pumpkin & peanut butter

 

This whole recipe, start to finish, only takes about 35 minutes (which includes making your own sauce, so I’d say that’s pretty darn good) and it is just phenomenal.

I can totally picture this as a simple appetizer on crostini for your end-of-summer get-together or as an easy weeknight dinner as the school year gets into full swing. It’s light, flavorful, and makes the best leftovers too (for more toast or to throw on a veggie bowl).

Well, that’s all from me for today— I’m off to enjoy these last few days in the sun 🙂 Have the most wonderful Labor Day everyone!

 

Roasted Ratatouille Toasts {vegan, gf option} | pumpkin & peanut butter

Roasted Ratatouille Toasts

Serves 4-5
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Main Dish

Ingredients

  • 4 roma tomatoes, halved the long way
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 2 cloves garlic
  • handful of fresh basil leaves
  • 1 Small eggplant, cut into 1'' cubes
  • 1 Medium zucchini, cut into 1'' cubes
  • 1 red pepper, cut into 1'' pieces
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • bread of choice (I used sourdough)
  • chopped fresh basil for garnish

Directions

Step 1
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place halved tomatoes on top. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 40-45 minutes, or until tomatoes are juicy and just starting to golden.
Step 2
While the tomatoes are roasted, chop your eggplant, zucchini, and red pepper into 1'' cubes. Spread over a large baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast in the same oven for 30 minutes.
Step 3
Time to make your sauce! Place roasted tomatoes into a high speed blender with 2 garlic cloves, salt, pepper, and fresh basil leaves. Puree until smooth.
Step 4
Let's assemble your toast! Toast bread of choice, then top each slice with a large spoonful (or two) of roasted tomato sauce. Pile on lots of roasted vegetables and sprinkle with freshly chopped basil. Enjoy!

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

2 Comments

  1. I LOVE the idea of piling ratatouille on toast! Genius!! I’ve always wanted to make a traditional ratatouille but I don’t think I have the patience to make it look pretty – haha!

Leave a Reply

Your email address will not be published. Required fields are marked *