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By Bev Weidner on April 15, 2013 in Vegetables, Vegetarian
I have some slightly bodacious news.
No, no. I did wash my hair this weekend, but that’s not it.
I don’t want to give anything away just yet, but I’ll tell you what it rhymes with. This is so exciting. Okay here goes:
Lime mowing shoe fly Smev Rooks slrizeo priss Cliway.
Gosh, you guys. I apologize for being so completely obvious.
Wait, you’re still hung up on “bodacious”, aren’t you?
You guessed it! I’m showing you my Bev Cooks video this Friday! Lord help us all.
I haven’t actually seen it yet, so I might need to rephrase that whole announcement to, “If my nostrils aren’t flaring up like patio umbrellas and if my hair doesn’t look like Tina Turner on a roller coaster and if I don’t look like I got dressed in a dumpster in the middle of the night, I might think about showing you my Bev Cooks video this Friday!”
I’m probably going to need you to hold my hand. And pet my head. Just kidding, ew.
Oh! While I have you, check out these ratatouille vegetables all geared up and ready for a good roasty roast.
I absolutely flipped my face over these toasty toasts. (I had to say it twice to rhyme with my previous sentence. I’m sure you can understand.)
A lovely array of roasted, bite-sized veggies, all piled up on top of toasted garlicky ciabatta bread, topped with fresh herbs and a little drizzle of a simple balsamic dressing. Mmmmmmmmmmmmmama. bears.
Okay FINE, I’ll never say bodacious again. But don’t let that stop you from making these toasts, fer the lerve.
I want your face to flip too.
Roasted Ratatouille Toasts:
What it took for 8 toasts:
* 1 eggplant, cut into 1-inch pieces
* 1 red bell pepper, cut into 1-inch pieces
* 1 zucchini, cut into 1-inch pieces
* 1 yellow squash, cut into 1-inch pieces
* 1/2 red onion, thinly sliced
* 1/2 cup cherry tomatoes
* 6 – 8 cloves garlic, skins removed
* 2 – 3 Tbs. total fresh thyme and oregano leaves
* 6 Tbs extra-virgin olive oil, divided
* 1 Tbs. balsamic vinegar
* coarse salt and freshly ground pepper
* 1 loaf ciabatta bread, cut into 8 even slices
* 1 pinch garlic salt
Preheat oven to 400 degrees.
Arrange the eggplant on a few paper towels. Sprinkle with salt and let sit for 15 minutes. Once you see little beads of water all over, pat them dry.
Arrange all the vegetables and herbs on a rimmed baking sheet. Toss with 2 Tbs. oil and a nice pinch of salt and pepper. Roast for 30 minutes. Toss the veggies at the 20-minute mark.
In the meantime, brush the bread with 2 Tbs. oil and sprinkle with garlic salt. Toast until golden brown.
In a small bowl, whisk together the remaining 2 Tbs. oil and a Tbs. of balsamic vinegar.
Top each toast with the ratatouille vegetables and garnish with any fresh herbs you did and a nice little drizzle of balsamic. You could even sprinkle a little fresh parmesan on top. I did that after taking pictures and it was really, really good decision.
Rat-a-tat!
cherry tomatoes, eggplant, ratatouille, red bell pepper, squash, toasts, vegetarian, zucchini
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32 Responses to Roasted Ratatouille Toasts
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Tieghan April 15, 2013 at 8:10 am #
These look so good! I have only had ratatouille once, but love it. I love that you made toast with these. Bread always makes things better!
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Maria April 15, 2013 at 8:55 am #
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Brian @ A Thought For Food April 15, 2013 at 8:57 am #
These toasts look f-ing incredible. I can't wait to see this video!
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Alyssa | Queen of Quinoa April 15, 2013 at 8:59 am #
Toasty toasts sound great. Piled high with roasted veggies. Mmmm mmmm!
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Carly @ Snack Therapy April 15, 2013 at 9:42 am #
Of all the things you've ever posted, I love these the mosty most.
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Bev Weidner April 15, 2013 at 9:45 am #
You always make me giggle so hard.
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Liz @ The Lemon Bowl April 15, 2013 at 10:27 am #
I want 40,453,503 of these right now. I'm so serious. I've been eating bread like it's my day job.
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Megan {Country Cleaver} April 15, 2013 at 10:35 am #
Please say bodacious more often. It is a highly underutilized word. And my life is underutilized in the ratatatataouille department. That needs to change.
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Georgia @ The Comfort of Cooking April 15, 2013 at 10:53 am #
So colorful, I can't stop staring! LOVE your photos of these tasty little toasts, Bev. Perfect for using all the delish produce out lately.
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Katrina @ Warm Vanilla Sugar April 15, 2013 at 11:09 am #
Love how colourful this is! Looks lovely.
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Lauren @ Climbing Grier Mountain April 15, 2013 at 11:50 am #
So stoked for your video, yo! It's going to be epic!
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Erin L April 15, 2013 at 12:44 pm #
I think that Tina Turner's hair might be FABULOUS after a ride on a roller coaster. ...Just saying.
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Jeanine April 15, 2013 at 12:51 pm #
yum, I just love ratatouille! Can't wait to see the video :)
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Katie April 15, 2013 at 3:44 pm #
I'm the most excited about that video. And now I'd like to go watch that movie about a cooking, master-chef rodent.
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Averie @ Averie Cooks April 15, 2013 at 4:19 pm #
So pretty, Bev! I want to pluck those veggies right off and devour. So vibrant!!
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Sarah @ Making Thyme for Health April 15, 2013 at 5:59 pm #
I love (almost) anything with roasted tomatoes. These need to find their way to my mouth ASAP! Can't wait to see your video. I'm sure it's going to be great- hair, nostrils, clothes and all. :)
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ashley - baker by nature April 15, 2013 at 6:04 pm #
I'm totally digging these little toasts. Like, totally...
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Nicole April 15, 2013 at 7:19 pm #
Omg those look so good! Love the way you used ratatouille :)
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Sommer @ ASpicyPerspective April 16, 2013 at 6:01 am #
Those roasted veggies are simply gorgeous!
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Tracy | Peanut Butter And Onion April 16, 2013 at 6:06 am #
Hmmm veggies on toast... I'm intrigued!
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Leslie April 16, 2013 at 7:02 am #
mmmmm. love roasted veggies, but not more than roasted veggies on crusty bread!
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Kelly @ livelovepasta April 17, 2013 at 2:46 pm #
Looks delish! I'm adding this to my list of 'must makes'
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