Ratatouille Crostini (Rata-tini)
Arielle
This is what to make at the height of the summer vegetable bounty. Eat it outside with a lovely summery cocktail or glass of wine. I adapted the recipe from Serious Eats.
ingredients
- Olive oil
- 5 garlic cloves, 4 finely chopped, 1 split
- 3/4 pound eggplant, cut into 1 inch cubes
- 3/4 pound small zucchini, sliced 1/2 inch thick
- 3/4 pound cherry tomatoes, left whole
- 3/4 pound onions, red or white, in fairly thick slices
- A few basil leaves, torn
- Salt and freshly ground black pepper to taste
- 4-6 slices crusty bread, sliced into 1/2 inch rounds
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