Sheet-pan ratatouille on chargrilled bread

SERVES 4-6 PREP + COOK TIME 50 MINUTES

2 medium zucchini, chopped

2 medium eggplants, chopped

1 medium red capsicum, chopped 1 medium yellow capsicum, chopped 1 small brown onion, finely chopped 6 garlic cloves, crushed

1⁄4 cup (60ml) extra virgin olive oil 1 teaspoon dried thyme

400g can crushed tomatoes chargrilled bread slices, Greek fetta, fresh basil sprigs, to serve

1 Preheat the oven to 220°C (200°C fan-forced).

2 In a bowl, combine the zucchini, eggplant, capsicums, onion and garlic with the olive oil, thyme and generous seasoning of salt and freshly ground pepper.

3 Spread the tomatoes out on a large oven tray as a base and top with the vegetables. Roast for 40 minutes or until the vegetable mixture is tender.

4 Spoon ratatouille onto chargrilled bread slices. Top with crumbled fetta and fresh basil.