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 Chicago, Montreal, 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!
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?
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!