Seafood Ratatouille Bruschetta (with Vegan option)

 

 

A yummy bruschetta which is easy to cook, delicious to eat and nutritious too! I love seafood, so I am constantly looking for new recipes and often experiment. This one happened to be an easy progression of making seafood sauté, and then mixing it with ratatouille styled vegetables.

Note: I have lot of readers who are vegan. Those who don’t like seafood, or are vegan, skip the seafood part and you still have an awesome dish to savor. You can also add tofu instead of seafood if you want.

Prep time: 20 minutes.

Cook time: 10 minutes.

Difficulty level: Medium

High in dietary fiber, manganese, potassium, vitamin A, vitamin B6, vitamin C and low in sodium.

What you need:

a) French Baguette/ Italian Rye/ Sourdough loaf sliced

b) For Seafood Mix

• 300 gm. Mix of: shrimps, clams, scallops, crab meat, lobster or anything else that you like. (You can also discard any of them as per your taste)
• 2 tbsp. olive oil
• 1 tbsp. chopped garlic
• 1 tsp. crushed red pepper
• Salt and pepper

Mix all the above ingredients and marinade for ½ an hour

c) For Vegetables mix:

 

• 1 cup eggplant diced and salted
• 1 small onion cubed
• 1 cup bell peppers – green and red
• ½ cup zucchini
• ½ cup butternut squash
• ½ cup portabella mushrooms
• 6-8 cherry tomatoes
• ½ cup chopped coriander leaves
• 1 tbs. chopped garlic
• 1 tsp. crushed red pepper
• 1 tsp. of oregano flakes
• 2 tsp. red wine vinegar
• 1 tbsp. olive oil

 

d) For Rosemary Oil:

• In a small bowl, pour ¼ cup of oil.
• Add a big pinch Rosemary flakes and half tsp. of sliced garlic.
• Microwave the oil for 30 seconds to a minute, depending on the strength of the microwave. The rosemary leaves and garlic should come to bubble, but should not burn. Do not overheat the oil. Cool.

Directions:

1.     Heat 1 tbsp. oil in a skillet and stir fry eggplant till soft. Drain and keep aside.
2.     Now add some more oil if required, and stir in zucchini and butternut squash. 
3.     Add salt, red wine vinegar and sauté till they are soft. Remove from pan and keep aside.
4.    Fry onions till opaque. Add garlic.
5.    Add mushrooms. Stir for a minute.
6.    Add peppers and sauté for 5 minutes. Put in eggplant, zucchini, oregano, salt.
7.    In a separate skillet, pour the seafood and fry for about 3 minutes.
8.    Add the cooked seafood to the vegetables and stir on high heat for a minute.
9.    Add red pepper flakes and salt
10.    Finish with coriander leaves. 

To serve:

Toast the bread slices.

Drizzle garlic rosemary oil on bread slices, pile seafood ratatouille and serve hot.

If you have any ideas that you might want to add to make it better or different, do tell. Don’t forget to subscribe and leave a feedback.