Roasted Ratatouille Toasts

I have some slightly bodacious news.

No, no. I did wash my hair this weekend, but that’s not it.

I don’t want to give anything away just yet, but I’ll tell you what it rhymes with. This is so exciting. Okay here goes:

Lime mowing shoe fly Smev Rooks slrizeo priss Cliway.

Gosh, you guys. I apologize for being so completely obvious.

Wait, you’re still hung up on “bodacious”, aren’t you?

You guessed it! I’m showing you my Bev Cooks video this Friday! Lord help us all.

I haven’t actually seen it yet, so I might need to rephrase that whole announcement to, “If my nostrils aren’t flaring up like patio umbrellas and if my hair doesn’t look like Tina Turner on a roller coaster and if I don’t look like I got dressed in a dumpster in the middle of the night, I might think about showing you my Bev Cooks video this Friday!”

I’m probably going to need you to hold my hand. And pet my head. Just kidding, ew.

Oh! While I have you, check out these ratatouille vegetables all geared up and ready for a good roasty roast.

I absolutely flipped my face over these toasty toasts. (I had to say it twice to rhyme with my previous sentence. I’m sure you can understand.)

A lovely array of roasted, bite-sized veggies, all piled up on top of toasted garlicky ciabatta bread, topped with fresh herbs and a little drizzle of a simple balsamic dressing. Mmmmmmmmmmmmmama. bears.

Okay FINE, I’ll never say bodacious again. But don’t let that stop you from making these toasts, fer the lerve.

I want your face to flip too.

Roasted Ratatouille Toasts:

What it took for 8 toasts:

* 1 eggplant, cut into 1-inch pieces
* 1 red bell pepper, cut into 1-inch pieces
* 1 zucchini, cut into 1-inch pieces
* 1 yellow squash, cut into 1-inch pieces
* 1/2 red onion, thinly sliced
* 1/2 cup cherry tomatoes
* 6 – 8 cloves garlic, skins removed
* 2 – 3 Tbs. total fresh thyme and oregano leaves
* 6 Tbs extra-virgin olive oil, divided
* 1 Tbs. balsamic vinegar
* coarse salt and freshly ground pepper
* 1 loaf ciabatta bread, cut into 8 even slices
* 1 pinch garlic salt

Preheat oven to 400 degrees.

Arrange the eggplant on a few paper towels. Sprinkle with salt and let sit for 15 minutes. Once you see little beads of water all over, pat them dry.

Arrange all the vegetables and herbs on a rimmed baking sheet. Toss with 2 Tbs. oil and a nice pinch of salt and pepper. Roast for 30 minutes. Toss the veggies at the 20-minute mark.

In the meantime, brush the bread with 2 Tbs. oil and sprinkle with garlic salt. Toast until golden brown.

In a small bowl, whisk together the remaining 2 Tbs. oil and a Tbs. of balsamic vinegar.

Top each toast with the ratatouille vegetables and garnish with any fresh herbs you did and a nice little drizzle of balsamic. You could even sprinkle a little fresh parmesan on top. I did that after taking pictures and it was really, really good decision.

Rat-a-tat!