Easy grilled bread and ratatouille tartine recipe from Buvette is one of my favorite tartine recipes. I’ve long been a big fan of the restaurant Buvette, the two women behind it, and several others (Bar Pisellino, Via Carota, The Commerce Inn). Their food is both full of flavor and comforting. And Buvette and Via Carrota, in particular, make you want to spend a long, slow afternoon enjoying great food with friends.
Of course, I have their cookbook and cooked my way through most recipes. One of my standout favorites is their ratatouille. Not only is it bursting with flavor, but it’s actually relatively healthy.
- ¼ cup (or 4 tablespoons) of extra-virgin olive oil
- 2 plum tomatoes or 1 large tomato chopped
- 1 medium yellow onion finely diced
- 2 garlic cloves minced
- 1 large eggplant peel and chopped into ½” pieces
- 1 bell pepper (red, orange, or yellow) chopped in 1/2” pieces
- 1 medium zucchini
- 2 teaspoons of red wine vinegar or balsamic vinegar
- Sliced Italian bread loaf (sourdough or French country loaves work great, as does a baguette for this one)
- Herbs de Provence
- Good mayonnaise or homemade aioli (Buvette has a great aioli recipe that I use)
- Sea salt and black pepper to taste
Equipment you’ll need
- Large skillet or Dutch oven
- Cast Iron skillet, panini maker, or oven broiler (for toasting the bread slices)
- Chop the bell pepper, zucchini, tomato, and yellow onion, place them in a large bowl, and toss (try to keep all the veggies approximately the same size so they cook evenly.
- Mince the garlic and set aside.
- Peel and cut the eggplant and place it in a small bowl.
- Over medium-high heat, drizzle the extra virgin olive oil into the Dutch oven, and when hot, lower to medium heat and add the tomatoes, bell pepper, zucchini, onion, garlic, salt, and pepper to taste and cook for about 10 minutes or until the vegetables have softened (make sure the heat is hot enough to cook the vegetables but not so hot as to turn them golden brown – you want to sweat the vegetables and not caramelize them)
- Add the eggplant and herbs de Provence, more salt and pepper if needed, and cook for approximately 10 more minutes or until the eggplant is soft but not mushy (be careful not to overcook the vegetables or they will all be too mushy)
- Remove the ratatouille from the heat, add the two teaspoons of red wine or balsamic vinegar, and stir.
- Meanwhile, grill the bread.
- When the bread is done, spread a thin layer of mayonnaise, top it with the ratatouille, and serve immediately.
Grilled bread and ratatouille tartine from the NYC restaurant Buvette is one of my all-time favorites, so I can’t believe it’s taken me so long to share it on Tartine Tuesday. And if, for some reason, tartines aren’t your thing, it also makes a great side dish. I hope you enjoy it too!
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