Let’s Tartine!
Combine hearty portobello mushrooms, al dente cooked zucchini, and crisp sweet red bell peppers, with garlicky oil, zesty Tuscan spices, creamy lemony hummus and tangy and sweet red onion vinegar to create a delicious tartine.
Tartine – the elegant French version of an open-faced sandwich is a quick and versatile dish to make as a light dinner or lunch or as a hearty appetizer. Typically made using toasted rustic country bread, a sweet or savory spread and fancy toppings, this version is more casual for summer noshing.
I love ratatouille but who wants to stand in front of a hot stove at this time of the year, so I decided to grill my vegetables instead – quick, easy, and summery, and I love the flavor that the char of the grill imparts.
This was my BE BRAVE version, where neither the method of cooking (typically a ratatouille is simmered for a long time) nor the vegetables I used are totally authentic (ratatouille almost always has eggplant), but together they make a quick, easy, healthy and delicious meal. Paired with a nice thick smear of protein rich hummus, this is a nourishing option at any time of the day for a casual meal or easy entertaining
So, start up that grill and relish this easy dish.
Grilled Ratatouille Tartine
Ingredients
1 zucchini, sliced lengthwise into ¼ inch thick slices
1 red pepper, quartered, ribs and seeds removed
2-3 whole spring green/scallions
1 large portobello mushroom, sliced
1 -1 ½ teaspoon O&V Tuscan Dipper *
1 -2 cloves garlic minced or grated
1-2 tablespoons O&V Roasted Garlic Grapeseed oil *
8 slices of good bread, toasted
Lemon Hummus or goat cheese or cream cheese (see Chef Note)
Salt and pepper to taste
Drizzle of O&V Red Onion vinegar *
Fresh oregano garnish
Preparation
Preheat the grill to medium hot. Drizzle the zucchini, red pepper, spring greens and sliced mushrooms with the roasted garlic oil and a sprinkle of kosher salt. Grill until charred about 3 minutes on each side.
Remove vegetables from the grill, let cool slightly and then chop into 1- inch pieces and place in a bowl. Toss the vegetables with the minced garlic and Tuscan dipper seasoning. Season to taste with salt and pepper.
Toast the bread and slather with the hummus (or cream cheese or goat cheese if you prefer). Top with the grilled vegetable mixture and drizzle with a little Red Onion vinegar. Garnish with fresh oregano
Serves 4 – 8
Active time 10 minutes Total Time: 20 minutes
Chef Note
You can certainly make this with a high-quality, store-bought hummus, but I love to make my own. The Beet or Lemon Hummus on my blog are easy to make, healthy, and taste delicious on their own, or in this recipe.
Notes
* The Tuscan Dipper seasoning adds phenomenal flavor to the vegetables and is my go-to for many dishes, along with the Roasted Garlic oil that lends a nice garlicky flavor. Feel free to use a high-end favorite Italian spice blend if you prefer. The drizzle of Red Onion vinegar is the secret ingredient that amps up the flavors but can be substituted with a good Aged Balsamic instead.
Categories: Entrée, Snacks & Sides, Appetizer, Dairy Free, Easy Entertaining, Summer Appetizer, Light Lunch, Mediterranean Diet, Tartine, Open-Faced Sandwich, Crostini, Hummus, Goat cheese, Roasted Garlic Oil, Tuscan Dipper Seasoning, Toscana Dipper, Red Onion Vinegar, Aged Balsamic Drizzle, Grilled Ratatouille, Easy Weeknight Meal, Quick Dinner,
