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Vegetarian, Busy evenings

Grilled ratatouille and mozzarella toasts

Grilled ratatouille and mozzarella toasts are a vegetarian dinner for 4, ready in 25 minutes, very easy to make, at about €2.30 per serving. The key is to reduce the ratatouille well before topping the toasted bread, so the toast stays crisp under the melted cheese.

A thick slice of bread, warm ratatouille, and mozzarella that oozes when you cut into it, that's what saves a weeknight dinner.

Grilled ratatouille and mozzarella toasts
Total time
25 min
Difficulty
Very easy
Cost per person
€2.30
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

This is the kind of dish that turns leftover ratatouille into an actual meal. The toasted country bread stays crisp, the ratatouille brings its soft texture and summer vegetables, and the mozzarella melts into a stretchy layer on top. Fresh basil scattered right out of the oven wakes everything up with its brightness.

This is a weeknight recipe, the one you make when you have neither the energy nor the time to cook something complicated. Kids love the melty mozzarella and crisp bread, parents appreciate that everything is ready in 25 minutes with a green salad on the side. A simple dinner that works just as well on a Tuesday as on a lazy Sunday evening.

The ingredients

4 people

Bakery

  • Country bread 8 slices

Pantry

  • Cooked ratatouille (jar or can) 800 g
  • Garlicoften in the pantry 1 cloves
  • Olive oiloften in the pantry 3 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Mozzarella 2

Fruits and vegetables

  • Basil 1 sprigs
  • Green salad 1

Allergens Gluten, Lactose

The step by step recipe

  1. Preheat the oven to 220°C on broil and toast the bread slices for two minutes on each side on a baking sheet. 4 min

    Watch them closely, broiled bread can go from golden to burnt in seconds.

  2. Rub each slice with a halved garlic clove.

    The garlic grates onto the crust like on a cheese grater, a tiny gesture for a lot of flavor.

  3. Reheat the ratatouille in a saucepan, letting it reduce well.

    Watery ratatouille will make the bread soggy, let it thicken over high heat while stirring.

  4. Top each slice with ratatouille, then with sliced mozzarella, and put in the oven. 8 min

    Drain and pat the mozzarella dry with paper towels, it won't release water while baking.

  5. Meanwhile, dress the salad with the oil, vinegar, salt, and pepper, and scatter basil over the toasts as soon as they come out of the oven.

    Tear the basil by hand, it browns less than when cut with a knife.

Our tips to get it right

  • Pick a thick, dense country bread, it holds up to the moist topping much better than a baguette would, which tends to collapse.
  • If your store bought ratatouille already has a lot of liquid, drain it in a colander before reheating, that speeds up the reduction.
  • Slice the mozzarella the day before and let it drain in the fridge on paper towels, it will release even less water during baking.

The variations

  • Swap the mozzarella for sliced goat cheese for a more distinctive version, it broils well and adds character.
  • For a faster version, use sandwich bread and go straight under the broiler without dry toasting it first.
  • For kids who don't like visible vegetable chunks, roughly blend the ratatouille before topping the toasts.

What to serve it with

  • Green salad with vinaigrette
  • Chilled vegetable soup in summer
  • Sparkling water with lemon

Storage

Cooked ratatouille keeps for 2 to 3 days in the fridge in a sealed container. Assembled toasts are best eaten right away, but you can make the ratatouille and toast the bread ahead, then assemble and broil at the last minute. Already topped and broiled bread doesn't freeze well, it gets soggy once thawed.

Questions about this dish

Can you make the ratatouille from scratch instead of using a jar?

Yes, a homemade ratatouille that's well reduced works perfectly, and the flavor will be even better. Just allow a bit more prep time, and cook it over high heat so it doesn't stay too watery.

Can you prep these toasts ahead for a dinner with friends?

Make the reduced ratatouille and slice the mozzarella ahead of time, keeping both separately in the fridge. Assemble and broil just before serving, so the bread stays crisp and the cheese melts properly.

What bread works if you don't have country bread?

A rye loaf or a hearty rustic bread both work well, the important thing is that it's dense enough to hold the moist topping. Avoid soft breads like a classic baguette, which would collapse under the ratatouille.

How do you keep the mozzarella from releasing too much water while baking?

Slice it and let it drain on paper towels for a few minutes before topping the toasts. You can also press the slices gently between two sheets of paper towel to remove as much liquid as possible.

How long does it take to make grilled ratatouille and mozzarella toasts, with a green salad?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in grilled ratatouille and mozzarella toasts, with a green salad?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does grilled ratatouille and mozzarella toasts, with a green salad cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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