Ratatouille Crostini with Pecorino Recipe

Name: Ratatouille Crostini with Pecorino Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves; 1 large zucchini, small dice; 1 yellow squash or golden zucchini, small dice; 1 Japanese or Chinese eggplant, small dice; 1 medium red onion, finely chopped; 3 tablespoons extra-virgin olive oil, plus more for the crostini; Kosher salt; Freshly ground black pepper; 1 yellow tomato, diced; 1 red tomato, diced; Finely grated zest and juice from 1 lemon; 8 leaves fresh basil, chiffonade, plus more for garnishing; 1 baguette, sliced 1/4-inch thick; Balsamic vinegar, for garnishing; 4 ounces Pecorino Romano cheese, shaved with a vegetable peeler

Servings: persons

4 garlic cloves
1 large zucchini, small dice
1 yellow squash or golden zucchini, small dice
1 Japanese or Chinese eggplant, small dice
1 medium red onion, finely chopped
3 tablespoons extra-virgin olive oil, plus more for the crostini
Kosher salt
Freshly ground black pepper
1 yellow tomato, diced
1 red tomato, diced
Finely grated zest and juice from 1 lemon
8 leaves fresh basil, chiffonade, plus more for garnishing
1 baguette, sliced 1/4-inch thick
Balsamic vinegar, for garnishing
4 ounces Pecorino Romano cheese, shaved with a vegetable peeler

1
Arrange 1 rack in the top third of the oven and another in the bottom third.
2
Heat the oven to 400 degrees F.
3
Mince 1 clove of garlic and add to a medium bowl, along with the zucchini, yellow squash, eggplant, and onion.
4
Add the olive oil, season with salt and pepper, and mix to combine.
5
Spread the vegetable mixture on the 2 sheet pans, using a spatula to distribute it evenly.
6
Roast for 10 minutes, then remove the pans and stir the vegetables to make sure they cook evenly.
7
Return to the oven until the vegetables are lightly browned, about 5 minutes more.
8
Remove the pans from the oven and reduce the heat to 350 degrees F. Transfer the vegetables to a large bowl and immediately add the tomatoes; stir to combine.
9
Cool to room temperature, about 1 hour.
10
Add the lemon zest and basil chiffonade to the cooled veggie mixture.
11
Season with salt, pepper, and lemon juice to taste.
12
Meanwhile, add the baguette slices to a large bowl and add enough olive oil to coat each slice.
13
Season with salt and pepper and toss.
14
Arrange the slices in a single layer on a sheet pan and bake until golden brown, about 12 minutes.
15
Remove from the oven and, while the toasts are still hot, lightly brush one side of each slice with the remaining garlic cloves.
16
To serve, place a heaping tablespoon of the vegetable mixture on each baguette slice.
17
Lightly drizzle with balsamic vinegar and top with a few shavings of Pecorino Romano.
18
Garnish with small basil leaves.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 garlic cloves, 1 large zucchini, small dice, 1 yellow squash or golden zucchini, small dice, 1 Japanese or Chinese eggplant, small dice, and more.

Yes, Ratatouille Crostini with Pecorino Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!