Ratatouille Toast

Ratatouille Toast

So for the last few months we have been doing a monthly

delivery of a company called Date Night In. I highly recommend it. 

It comes with recipes to cook and a night in date. Which is perfect for us 

to spend time together when Lena goes to bed that isn't watching tv or going out and paying for a babysitter. This recipe was from this months box and it was super delicious. I love when I find a flavorful vegetarian meal where you don't feel like you are missing out on anything. 

Ingredients

Olive oil

2 cloves of garlic chopped

1 large or 2 small zucchini-diced into small pieces

1 large or 2 small yellow squash-diced into small pieces

1 eggplant-diced into small pieces

Fresh thyme

Salt & Pepper

1 loaf ciabatta bread 

1 jar sun dried tomato pesto

Shredded mozzarella

Directions

Preheat oven to 375 degrees. Slice loaf of bread in half to create 2 loafs. 

Brush with olive oil and sprinkle with sea salt. Bake on a sheet pan for 8-10 minutes until golden. Meanwhile in a large skillet heat about 2-3 tablespoons of olive oil. Add garlic, zucchini, yellow squash and eggplant. Cook for 7-8 minutes until the vegetables are softened. Season with salt and pepper. Once the bread is toasted remove from the oven and spread the sun dried tomato pesto. Top with the the vegetable mixture and then shredded mozzarella. Put it back in the oven for around 5 minutes until the cheese is melted. Top with a sprinkle of fresh thyme. Cut into pieces and serve.