Ratatouille with Burrata + Grilled Bread
- Super Fast
Why we love it:
- 1 Eggplant
- 2 Bell Pepper (Orange, Yellow or Red)s
- 3 Roma Tomatos
- 1⁄2 pound Zucchini (about 2 - 3)
- 3 cloves Garlic
- 1⁄4 cup Extra Virgin Olive Oil
- 1 teaspoon Dried Oregano
- 11⁄2 teaspoons Kosher Salt (divided)
- 1⁄2 teaspoon Black Pepper
- Crusty Bread (4 slices)
- 1⁄2 bunch Basil
- 8 ounces Burrata Cheese
- 3 Tablespoons Unsalted Butter
1. PREHEAT THE OVEN TO 425 DEGREES
Dice the eggplant into about ½” cubes; place on an unlined baking sheet. Dice the bell pepper, tomato, and zucchini into pieces slightly larger than the eggplant. Add to the baking sheet. Smash the garlic and peel it; add. Pour the olive oil over top of the pan. Add the oregano, 1 teaspoon salt and black pepper. Toss and spread in an even layer. Place in the oven and roast for about 20 minutes, tossing once or twice during this time.
Slice the bread and spread with butter on both sides. Sprinkle with salt.
Heat a grill pan or skillet over medium-high heat and toast until deeply golden brown on both sides.
Tear or slice basil. When veggies are done, mash the garlic with a fork and scrape the pan into a bowl with all of the juices. Toss to combine.
Spoon in bowls add bread and a piece of the burrata on top.