Bruschetta with Ratatouille

Bruschetta with Ratatouille veg

From   Tea Time

Prep: 20 minutes


Cook: 15 minutes


Method: Easy


Course: Starter


Type: Indian

Fusion of Italian and French cuisines results in this tasty snack


  • 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


  • 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.
  • 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.
  • 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.
  • Spread a little ratatouille over each slice, sprinkle a little rosemary on each, arrange them on a serving platter and serve immediately.