A little about this dish
Sunny days call for a wholesome brunch that's impactful in flavor yet light on the stomach. Drawing inspiration from French cuisine, we're incorporating celery, offering a delightful crisp taste while enjoying the warmth of beautiful weather.
Ingredients (for 2)
- Celery stalks — 2 — thinly sliced
- Medium zucchini — 1 — cubed
- Multicolor bell peppers — 1 cup — cubed
- Small eggplant — 1 — cubed
- Small red onion — 1 — chopped
- Garlic cloves — 2 — minced
- Cherry tomatoes — 1 cup — halved
- Fresh parsley — a handful — chopped
- Multigrain bread — 4 slices — none
- Olive oil — 4 tbsp — none
- Salt — to taste — none
- Pepper — to taste — none
Preparation
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Step 1 — 🥘🔥💧Heat 2 tbsp of olive oil in a large pan over medium heat.
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Step 2 — 🔪🧅🍚Add chopped red onions and minced garlic into the pan and sauté until they become soft & translucent.
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Step 3 — 🥒🫑🍆💁Add the sliced celery, cubed zucchini, cubed multicolor bell peppers, cubed eggplant, salt, and pepper. Cook for 5 minutes, stirring occasionally.
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Step 4 — 🍅🔥🥘Add the halved cherry tomatoes and cook for another 5 minutes until the vegetables are softened but still holding their shape.
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Step 5 — 🍞🔥😋Meanwhile, grill the slices of multigrain bread until golden and crisp.
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Step 6 — 🍅🥒🍞Evenly pile the cooked vegetables onto the grilled bread slices.
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Step 7 — 🌿🥖🍽️Sprinkle each tartine with chopped parsley and a drizzle of remaining olive oil just before serving.
A final fox tip
Ratatouille Tartine makes for a picturesque and palate-pleasing dish, worthy of a brunch spread. Feel free to add your favorite cheese like feta or goat cheese, if not vegan. For non-vegetarians, top it with a poached egg, adding an extra layer of sumptuousness. Let your creativity run wild with this flexible arrangement.