Name: Grilled Ratatouille Tartines
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 small eggplant, sliced; 1 zucchini, sliced; 2 bell peppers (red, yellow, or orange), sliced; 1 red onion, sliced into rings; 1 cup cherry tomatoes; 3 tbsp olive oil; Salt and black pepper, to taste; 1 garlic clove, halved; 1 tbsp balsamic vinegar; Fresh basil, for topping; 8 slices crusty bread (sourdough, ciabatta, or baguette)

Jump to Recipe·Leave a Review

These Grilled Ratatouille Tartines are a vibrant, veggie-packed appetizer or light meal. I grill slices of crusty bread and top them with a medley of charred summer vegetables for a dish that feels rustic, fresh, and full of Mediterranean flavor.

Why You’ll Love This Recipe

I love how these tartines transform simple grilled vegetables into something elegant and satisfying. They’re great for using up summer produce and perfect for outdoor entertaining. Every bite is colorful, flavorful, and nourishing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggplant
Zucchini
Bell peppers (red, yellow, or orange)
Red onion
Cherry tomatoes
Olive oil
Salt and pepper
Garlic
Balsamic vinegar
Fresh basil
Crusty bread (like sourdough or baguette)

Directions

I slice all the vegetables and toss them with olive oil, salt, and pepper.
I grill them over medium-high heat until tender and charred, then chop them into bite-sized pieces.
I grill thick slices of bread until crisp on both sides.
I rub the grilled bread with a cut garlic clove for flavor.
I spoon the grilled vegetables over the bread, drizzle with balsamic vinegar, and top with fresh basil.

Servings and Timing

This recipe serves about 4 as a main or 6–8 as an appetizer. It takes around 35 minutes total, including grilling.

Variations

I sometimes spread goat cheese or ricotta on the bread before adding the vegetables.
For a spicy version, I add red pepper flakes or a touch of harissa.
I use pesto as a base layer for a herby twist.
I’ve also served these tartines cold, almost like bruschetta, and they’re just as good.

Storage/Reheating

The grilled vegetables keep well in the fridge for up to 3 days in an airtight container. I store the bread separately and toast or grill it just before serving again. I reheat the vegetables in a skillet or microwave until warm.

FAQs

Can I make this without a grill?

Yes, I roast the vegetables in the oven at 425°F and toast the bread in a grill pan or toaster.

What type of bread works best?

I use a rustic, sturdy bread like sourdough or ciabatta. It holds up well to the toppings and grilling.

Can I add cheese on top?

Absolutely. I love topping these with crumbled feta, goat cheese, or even a sprinkle of Parmesan.

Are these tartines vegan?

They are naturally vegan, unless I add cheese. It’s easy to keep them plant-based.

Can I prep this in advance for a party?

Yes. I grill and chop the veggies ahead, then assemble the tartines right before serving to keep the bread crisp.

Conclusion

These Grilled Ratatouille Tartines are one of my favorite ways to enjoy summer produce. They’re rustic, fresh, and full of smoky flavor, making them perfect for laid-back lunches or gatherings with friends.