Ratatouille Bruschetta

Name: Ratatouille Bruschetta
Total time: 45 min
Ingredients: 3 medium tomatoes, peeled and chopped, or one 15-oz. can diced tomatoes, undrained; 3 medium zucchini, halved lengthwise and cut into ½-inch-thick slices; 1 medium eggplant, cut into ½-inch chunks; 1 medium onion, thinly sliced; 1 small bell pepper (any color), cut into ½-inch pieces; 2 cloves garlic, minced; 1 tablespoon herbes de Provence or Italian seasoning, or 1 sprig each fresh thyme, rosemary, oregano, sage, and parsley; 1 bay leaf (optional); Sea salt, to taste; Freshly ground black pepper, to taste; 1 loaf whole grain bread; Sliced olives (optional); Chopped fresh basil, for garnish

www.forksoverknives.com

These ratatouille bruschetta are the perfect way to enjoy leftovers and use up excess stew. Garnish with fresh herbs, and enjoy!

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Ingredients

3 medium tomatoes, peeled and chopped, or one 15-oz. can diced tomatoes, undrained
3 medium zucchini, halved lengthwise and cut into ½-inch-thick slices
1 medium eggplant, cut into ½-inch chunks
1 medium onion, thinly sliced
1 small bell pepper (any color), cut into ½-inch pieces
2 cloves garlic, minced
1 tablespoon herbes de Provence or Italian seasoning, or 1 sprig each fresh thyme, rosemary, oregano, sage, and parsley
1 bay leaf (optional)
Sea salt, to taste
Freshly ground black pepper, to taste
1 loaf whole grain bread
Sliced olives (optional)
Chopped fresh basil, for garnish