Zucchini-Eggplant Ratatouille with Garlic Bruschetta
A delicious ratatouille with zucchini, eggplant, and peppers baked with Italian herbs, served with flavorful garlic bruschetta topped with herb-seasoned cheese and basil.
Time
00:00:00
Covers
- 4 pcs red bell pepper (Cut into 1cm thick strips)
- 2 pcs zucchini (Cut ends off and dice into 2cm cubes)
- 2 pcs onion (Diced)
- 2 pcs eggplant (Cut ends off and dice into 2cm cubes)
- 2 pcs garlic cloves (Clove count for roasting and bruschetta)
- 600 g tomato sauce (Sugo) (For cooking ratatouille)
- 4 g spice mix 'Hello Smokey'
- 4 g spice mix 'Hello Buon Appetito'
- 2 pcs ciabatta bread (Cut lengthwise for bruschetta)
- 10 g basil or oregano (fresh herbs) (Leaves picked and chopped)
- 200 g herding cheese (Hirtenkäse) (Crumbled and mixed with basil)
- 2 tablespoons oil (For cooking and drizzling)
- 0 to taste salt
- 0 to taste pepper
Preheat the oven to 220°C top/bottom heat (200°C fan).
Duration: 10m
Wash vegetables and herbs. Halve the peppers, remove seeds and cut pepper halves into approximately 1 cm thick strips. Cut ends off zucchini and eggplant, then dice both into approx. 2 cm cubes. Pick leaves off oregano and chop roughly.
Duration: 10m
On a baking tray lined with parchment paper, distribute the pepper strips, oregano, zucchini, and eggplant cubes, leaving some space for the ciabatta. Drizzle with oil (depending on serving size: 1, 1.5, or 2 tablespoons), season with some salt and pepper, and bake on middle rack for about 15 minutes until the vegetables are soft.
Duration: 15m
Peel and dice the garlic and onion. In a small pot, heat 1 tablespoon (2 EL for 3 servings, 2 EL for 4 servings) of oil on medium heat, press half of the garlic and sweat with the diced onion for about 3 minutes. Deglaze with the tomato sauce, add half (for 2 servings), three quarters (for 3 servings), or the whole amount (for 4 servings) of the spice mix 'Hello Smokey', and simmer the sauce for 2–3 minutes. Adjust seasoning with salt and pepper to taste.
Duration: 10m
Press the remaining garlic into a small bowl and mix with 2 tablespoons (3 EL for 3 servings, 4 EL for 4 servings) of oil and the spice mix 'Hello Buon Appetito'. Slice the ciabatta lengthwise, brush with the spiced oil, season with salt and pepper to taste, then bake in the oven for 6–8 minutes until crispy alongside the vegetables.
Duration: 10m
Pick leaves off basil and chop roughly. Crumble the herding cheese with your hands in a small bowl. Mix the cheese with the chopped basil and lightly season with pepper.
Duration: 5m
Cut the ciabatta halves into large pieces. Distribute the ratatouille on plates, spoon the tomato sauce and herding cheese mixture over the top, and enjoy together with the garlic bruschetta.
Duration: 5m
Done When
Recipe completed