Ratatouille on Toast

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• black pepper
  1 tsp
• bread slices
  2 slices
• eggplant (chopped)
  1 unit
• mozzarella cheese (torn)
  4 oz
• olive oil
  2 tbsp
• red onion
  1 unit
• roasted peppers (sliced)
  1 unit
• salt
  1 tsp
• tomatoes
  2 unit
• zucchini (chopped)
  1 unit

🍳 Cookware

• medium skillet

1. 1

   Preheat oven to 400°F. Toss zucchini , eggplant , and roasted peppers with 1 tbsp olive oil , salt , and black pepper . Spread on a baking sheet and roast until tender ⏱️ 15 minutes .

   zucchini: 1 unit (chopped), eggplant: 1 unit (chopped), roasted peppers: 1 unit (sliced), olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 2

   Meanwhile, finely dice red onion and tomatoes . Heat remaining olive oil in a medium skillet over medium heat. Sauté onion until translucent ⏱️ 5 minutes . Add tomatoes and 2 tbsp balsamic vinegar . Simmer, stirring occasionally, until mixture thickens into a jammy consistency ⏱️ 15 minutes .

   red onion: 1 unit, tomatoes: 2 unit, balsamic vinegar: 2 tbsp
3. 3

   Toast bread slices until golden. Spread the tomato-onion jam evenly over each slice. Top with the roasted vegetables and mozzarella cheese . Serve immediately while warm.

   bread slices: 2 slices, mozzarella cheese: 4 oz (torn)