This Ratatouille Bruschetta is a light meal or snack, great alongside a salad or blended soup. Bruschetta is an antipasto or starter from Italy and is originally grilled bread rubbed with garlic, topped with olive oil and salt. There are many variations, among those are the ones with tomato, basil and cheese the most known.
I have made my version with a ratatouille topping, made with tomatoes, garlic, onion, zucchini, marjoram, fennel, bell pepper and bay leaf.
Tina x
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Ratatouille Bruschetta
Ingredients
- 1 medium red or sweet onion chopped finely
- 2 cloves garlic plus more for rubbing the grilled bread
- 1 medium zucchini 1/4 inch cubes
- 1 medium bell pepper same size cubes
- 1/2 cup cubed fennel bulb
- 1 can chopped tomatoes
- 1 large bay leaf
- 1 Tbsp marjoram
- 1 Tbsp coconut sugar or maple syrup to balance the tomatoes
- olives, basil, cashew parmezan to garnish optional
- sea salt and pepper to taste
Instructions
- Soften the onion for a few minutes in a tbsp of water, add in the other chopped veggies except the tomatoes. Bake for about 5 minutes.
- Add in the chopped tomatoes, salt, pepper, sweetener, marjoram and let it simmer for 15 to 20 minutes, until tender but not mushy.
- Slice bread, not too thin, and grill or toast it. When done cut open a clove of garlic and rub it on the bread to make it nice and garlicky.
- Scoop on the ratatouille just before serving to keep the bread crunchy. May be add some olives, fresh basil and cashew parm cheese.
2 comments
hi Tina, thanks for your site. I’am Dutch and since 1 month I eat whole based plant food, without oil and sugar.
Your site with the recipes is a welkom for me. I don’t use the gluten free, but that doesn’t matter. I’am glad I found you and your recipes are great. Thanks
Hi Anne Marie, thanks so much for your kind words! So glad you find my site and recipes useful. Leaving out oil and sugar seems hard but it is much easier when you prepare your own food, eating out is a whole other subject … thank you for reading, Tina x