Bruschetta with Ratatouille

About Bruschetta with Ratatouille

Ingredients

• French bread 8 slices
• Medium yellow zucchini, diced ¼
• Medium brinjal, diced ½
• Medium red capsicum, diced ½
• Medium yellow capsicum, diced ½
• Medium green capsicum, diced ½
• Olive oil 1 tbsp + to drizzle
• Garlic, finely chopped 3 to 4 cloves
• Medium onion, diced ½
• Tomatoes, blanched and chopped 3 tbsps
• Tomato puree ¾ cup
• Dried oregano 1 tsp
• Salt to taste
• Black pepper powder ½ tsp
• Fresh basil leaves, torn 6 to 8
• Garlic 1 clove
• Garnish
• Fresh rosemary, chopped to garnish

How to Make Bruschetta with Ratatouille (Stepwise Photos)

Method

1. To make ratatouille, heat oil in a non-stick pan, add garlic, onion, yellow zucchini, brinjal, red capsicum, yellow capsicum and green capsicum and saute for 3-4 minutes.
2. Add blanched tomatoes, tomato puree, oregano, salt, black pepper powder and basil leaves and mix well. Cook for 2-3 minutes. Transfer into a bowl.
3. Heat another non-stick pan. Rub garlic clove on the French bread slices and drizzle a little olive oil over them. Sprinkle a little salt and pepper over them. Keep the slices on the pan and toast them flipping sides, till both sides are evenly golden.
4. Spread a little ratatouille over each slice, sprinkle a little rosemary on each, arrange them on a serving platter and serve immediately.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps