Ratatouille with Burrata + Grilled Bread
Active Time: 30 minutes
Total Time: 15 minutes
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Why we love it:
Ratatouille is the best when made in summer when all of the veggies are in season and flavorful. We make it multiple ways - classically sautéed, grilled, finely chopped, chunky - but this kind is a one-step, one-pan wonder and definitely a method we’ll be returning to.
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.
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omit bread or use GF bread
omit burrata and serve with a grain like polenta or pasta
COW DAIRY FREE:
dollop with goat cheese or soft sheep’s feta
omit and add more of something you like or add mushrooms
top with fresh mozzarella or grated parmesan cheese
MUST HAVE MEAT:
serve with whatever else you can roast or grill. You could add some sautéed ground meat into the veggies like a ragu
Kid Friendly Version
- Keep things slightly more separate before tossing all of the veggies together
- Add a vegetable to the mix that is familiar and liked - doesn’t matter if that means broccoli or mushrooms, etc.
- Consider adding pasta to the plate
- Add a grain like rice or quinoa for protein or top with a fried egg
- Chop the roasted veggies up more finely for an easier texture
- Omit burrata and serve with something like mozzarella cheese instead
For Choosy Eaters
- If not vegetarians, add something familiar like diced chicken, hot dog, sausage, or a piece of ham to the sheet pan to bake
- Add a vegetable they like when roasting (peas, edamame, corn, potato, etc.)
- Serve with pasta or rice
Prep Ahead & Use It Up
- This is amazing made in advance. Store for up to a week and reheat or serve cold
- It also freezes well. I love leftover ratatouille served over pasta
You can chop the veggies more finely and sauté them instead. Or try this on the BBQ too – I like to leave the pieces large to grill, then chop the cooked veggies up finely.