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France, Europe · Ratatouille

Ratatouille Cheese Melt Toast

Oven-roasted ratatouille vegetables piled high on thick toast, topped with melted mozzarella and a thin drizzle of honey, café style.

ServingsServes 2
Total cooking time32 min
DifficultyEasy

Method

  1. Preheat the oven to 220°C. Cut the aubergine, courgette, pepper and red onion into 1 cm cubes and halve the cherry tomatoes. Toss them in a bowl with two thirds of the olive oil, the herbs, salt and pepper.

    Add in this stepAubergine (eggplant) 110 gCourgette (zucchini) 110 gBell pepper ½Red onion 50 gCherry tomatoes 8Olive oil 1.6 tbspHerbes de Provence ½ tspSalt and pepper to taste

  2. Spread the vegetables in a single layer on 1 lined baking tray(s) and roast in the oven at 220°C for , until the edges are lightly charred and the aubergine is creamy.

    oven

  3. While the vegetables roast, mix the tomato paste, the remaining olive oil and finely grated garlic in a small bowl to make a spread.

    Add in this stepTomato paste 2 tspOlive oil 0.9 tbspGarlic (cloves) 1

  4. Toast the bread in the oven at 220°C for until the surface is lightly crisp. You can slip it in with the vegetables for their last few minutes.

    Add in this stepThick slices of country bread or sourdough (2 cm) 2

    oven

  5. Spread the bread with the tomato mixture, pile the roasted vegetables on top, tear over the mozzarella and sprinkle with Parmesan. Bake in the oven at 220°C for more, until the cheese is melted, bubbling and browned in spots.

    Add in this stepMozzarella 80 gGrated Parmesan 10 g

    oven

  6. Drizzle thinly with honey, add basil leaves and black pepper, cut in half and eat while warm.

    Add in this stepHoney 1 tspBasil to tasteSalt and pepper to taste

Cook's tip

If the tray is crowded, the vegetables steam instead of roasting and turn watery, so always keep them in one layer. The roasted vegetables keep for 3 days in the fridge, so on busy mornings you only need to top and bake.

Cooking it at camp

Roast the vegetables at home and bring them in a sealed box. At the site, toast the bread on the grill, add the vegetables and cheese, then cover in a lidded pan over low heat for 3–4 minutes to melt the cheese.