July 22, 2019
This tartine features a variety of grilled vegetables and a creamy, garlicky white bean puree. We were inspired by the vegetables in a classic French ratatouille – eggplant, squash, tomatoes and onions – but you can really mix and match any vegetable you like here. We also love throwing this together with leftover grilled vegetables from the weekend for an effortless Meatless Monday lunch or dinner.
Grilled Ratatouille Tartine with White Bean Puree
1 can cannellini beans, rinsed and drained
1/4 cup olive oil plus 2 tablespoons, divided
2 cloves garlic, smashed
1 lemon, zested
Kosher salt and freshly ground black pepper
1 small loaf ciabatta, halved lengthwise
2 tablesoons canola oil
1 zucchini, halved lengthwise
1 yellow squash, halved lengthwise
1 Japanese eggplant, halved lengthwise
1-ounce goat cheese
1/4 cup parsley, chopped
1/4 cup basil, chopped
White Bean Puree
1. Puree the beans, 2 tablespoons of olive oil, garlic, lemon zest, salt, pepper and 1 tablespoon of hot water in a food processor until smooth.
Grilled Ratatouille Tartine
1. Preheat a grill pan over a medium high heat and brush with canola oil.
2. Cut the ciabatta in half on the grill pan and press down gently with a spatula. Grill until golden brown and char marks appear, about 2 minutes. Remove from the grill and drizzle with a few teaspoons of olive oil and season with salt and pepper. Spread with a layer of the white bean puree.
3. Place all of the cut vegetables in a large bowl and toss with remaining olive oil, salt and pepper. Working in batches, grill the vegetables for 5 to 7 minutes, turning half way through, until cooked through and charred. Transfer to a cutting board and cut into 1-inch pieces.
4. Top the ciabatta with the mixed grilled vegetables and cut into four pieces. Garnish with goat cheese, parsley and basil and serve.