Ratatouille Zucchini "Bruschetta"

 

Ratatouille Zucchini "Bruschetta"

Ingredients

• 2 teaspoons olive oil 
• 1 cup chopped yellow onion 
• 2 1/2 cups chopped eggplant
•  1/2 cup chopped red bell pepper 
• 1 cup halved grape tomatoes, divided 
• 1 teaspoon minced garlic 
• 1/2 cup lower-sodium vegetable stock 
• 1 tablespoon white wine vinegar 
• 2 teaspoons granulated sugar 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon black pepper 
• 2 tablespoons small fresh basil leaves, divided 
• 1 pound zucchini, cut diagonally into 1/2-inch-thick slices 
• 1 garlic clove, halved 
• 1 ounce goat cheese, crumbled (about 1/4 cup)

Instructions

Step 1

Heat oil in a medium stockpot over medium-high. Add onion; cook, stirring occasionally, until translucent, 4 to 5 minutes. Add eggplant; cook, stirring occasionally, until softened, 4 to 5 minutes. Add bell pepper, 1/2 cup tomatoes, and minced garlic to onion mixture; cook, stirring occasionally, until softened, 4 to 5 minutes.Grilled-swordfish-steaks.

Step 2

Process remaining 1/2 cup tomatoes in a blender until smooth. Add pureed tomatoes, stock, vinegar, sugar, salt, and black pepper to onion mixture. Bring to a boil, stirring occasionally. Reduce heat to low; cover and simmer until mixture is the consistency of marmalade, about 20 minutes. Remove from heat; cool to room temperature, about 15 minutes. Stir in 1 tablespoon basil.Fish-steaks-with-herbs.

Step 3

Rub zucchini slices with cut sides of garlic clove; discard garlic. Top each zucchini slice with 1 1/2 tablespoons ratatouille. Top evenly with goat cheese, and sprinkle with remaining 1 tablespoon basil. Serve at room temperature. Cool. Enjoy it !!