Fire Roasted Summer Ratatouille on a Toasted Garlic Crustini
Serves 4
Ingredients:
- 4 shallots cut in half
- 1 sweet bell pepper (red, orange or green) cut in half or quartered, and flattened
- 1 zucchini cut in half
- 2 roma tomatoes on vine cut in half
- 1 portabella mushroom capped
- 1 tbsp rub that RUBS Halifax Donair seasoning
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 large or 2 small loaves, french bread or ciabatta
- 1 garlic clove (for the bread)
- 2 tbsp olive oil (for the bread)
- Fresh basil chiffonade (basil thinly sliced)
Directions:
- Toss the first 8 ingredients in a bowl until coated with oil and seasoning
- Heat the grill to 375 f
- Place vegetables face down over flame until grill marks form
- Turn over and do the same on the other side
- Remove from heat when you have dark grill marks
- Coarsely chop the cooked vegetables on a food safe cutting board
- Keep the vegetables warm in a oven safe dish in the oven at 300 f while the bread is toasting on the grill.
For the bread:
- Cut the loaf in half then slice down the middle
- Place the bread over an open flame face down on the grill until golden marks form
- Remove from the grill and rub the raw garlic clove on the toasted side, then brush with olive oil
- Top with the chopped grilled vegetables
- Garnish with sliced basil and grated Parmigiana cheese
- Serve while hot.
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