Roasted Ratatouille Toasts

A delightful spin on the classic stew, this time slathered on toasted bread as a starter!

Method:
1 heirloom tomato, roughly chopped
1 pint heirloom cherry tomatoes, some sliced in half, others left whole
½ eggplant, cut into ½-inch pieces
1 zucchini or summer squash, cut into ½-inch pieces
1 sweet pepper, seeded and coarsely chopped
1 sweet onion, chopped
4 cloves garlic, minced
Pinch red pepper flakes
⅓ cup olive oil
2½ tablespoons balsamic vinegar
1 loaf rustic bread or focaccia, sliced into ½-inch-thick slices
½ cup crumbled sheep’s milk feta or fresh ricotta
½ cup basil, thinly sliced
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 400°. In a large roasting pan, toss the tomatoes, eggplant, squash or zucchini, pepper, onion and garlic with red pepper flakes, olive oil, balsamic vinegar and a healthy pinch of salt and pepper. Bake for 45-55 minutes, or until the vegetables are tender and lightly browned and the tomatoes have released their juices. Stir the vegetables halfway through cooking, and then toss again once they have been removed from the oven.

2. Remove the vegetables from the oven and increase the temperatures to a broil. Lightly brush each slice of bread or focaccia with olive oil. Place them on the upper rack of the oven and toast until lightly browned, 1-2 minutes.

3. Top each toast with a generous portion of the ratatouille mixture, and then add a little crumbled feta or dollop of ricotta on each. Garnish with the basil and season with additional salt and pepper to taste.