Follow these steps for perfect results
baguette slices
diagonally cut
Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
onion
chopped
garlic
minced
eggplant
cut-up (1/2-inch pieces)
zucchini
cut-up (1/2-inch pieces)
red pepper
cut into 1/2-inch pieces
tomato
cut into 1/2-inch pieces
Kraft 100% Parmesan Aged Grated Cheese
fresh basil leaves
chopped
Preheat oven to 400 degrees F.
Arrange baguette slices in a single layer on a baking sheet.
Bake for 10 to 12 minutes, flipping halfway through, until golden brown.
Let cool completely.
While the baguette is baking, heat olive oil dressing in a large nonstick skillet over medium heat.
Add chopped onions and minced garlic; cook and stir for 5 minutes until softened.
Add cut-up eggplant, zucchini, and peppers; cook for 5 minutes, stirring occasionally.
Stir in chopped tomatoes; reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until the vegetables are tender.
Remove from heat and stir in Parmesan cheese.
Top each cooled baguette slice with approximately 1 tablespoon of the vegetable mixture.
Sprinkle with fresh chopped basil before serving.
Expert advice for the best results
For a spicier kick, add a pinch of red pepper flakes to the ratatouille.
Use a variety of colorful vegetables for visual appeal.
Toast the baguette slices just before serving to prevent them from becoming soggy.
Everything you need to know before you start
15 minutes
Ratatouille can be made a day ahead.
Arrange crostini on a platter, garnished with extra basil.
Serve as an appetizer or light snack.
Pair with a fresh green salad.
Complements the flavors of the vegetables.
Such as Beaujolais.
Discover the story behind this recipe
Ratatouille is a classic Provençal dish.
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