Tag Archives: dinner

Grilled Ratatouille Tartine

Grilled Ratatouille Tartine by Taste Love & Nourish

As much as I have always adored ratatouille, a very traditional French dish of stewed vegetables, it’s always felt like a bit of a paradox. To me, it’s such warming comfort food that I crave in the depths of winter, yet, it uses some of the best summer vegetables like zucchini, yellow squash and eggplant. I wanted a ratatouille that felt like summer. Grilling feels like summer.

Grilled Ratatouille Tartine by Taste Love & Nourish

This dish is so versatile. Serve the ratatouille as a side dish, warm or room temperature. Top off a salad with it and add some crumbles of goat cheese. Or…make this tartine. A tartine is simply an open faced sandwich. Use the best bread you can buy (or bake). It will make all the difference. Lately, I’ve been in love with this multigrain baguette, but even a sliced crusty loaf would work well. This makes a wonderful dinner or even a summery appetizer.

Grilled Ratatouille Tartine by Taste Love & Nourish

Grilled Ratatouille Tartine

2 medium zucchini, trimmed and quartered lengthwise
1 medium yellow squash, trimmed and quartered lengthwise
1 large red bell pepper, trimmed, seeds and ribs removed, cut into quarters
1 large red onion, trimmed and peeled, sliced into thick slices
2 – 3 large tomatoes, cored, sliced into thick slices
1 large or 2 small eggplant, peeled, trimmed and sliced into thick slices vertically
4 large cloves garlic
1/4 C. extra virgin olive oil, divided
kosher salt
black pepper
1/2 t. herb de Provence
2 T. fresh parsley, finely chopped
sea salt
crusty baguette or your favorite bread

Preheat your grill to high heat.

On a large baking sheet, arrange all of your cut vegetables, up to and including the eggplant. Drizzle over some of the olive oil, just to coat. Sprinkle with some kosher salt and freshly ground black pepper. Set aside.

Place the cloves of garlic into a small sheet of aluminum foil and drizzle just a tiny smidgen of olive oil. Seal the packet of foil up around the garlic.

Take all of your veggies and garlic packet out to the grill. First place the onions and eggplant on, since they will take a bit longer to cook. Fill up the rest of the grill with whatever zucchini, yellow squash and red pepper you can fit. Throw on the garlic packet in a corner of the grill. Save the tomatoes for the second batch. Close the cover and check in about 3 or 4 minutes. Turn once you get nice grill marks and cover and cook for another 3 or 4 minutes, depending on the thickness of your slices. Once the first batch of vegetables are cooked, remove them (leave the onions and garlic on…they will get nice and soft) and add the tomatoes. Grill as you did the other veggies, but keep an eye on them, they will cook much faster. When done pile them all back on the baking sheet and don’t forget the garlic packet!

Set the baking sheet on the counter to cool enough to handle. When cool, chop the vegetables into small pieces. If you cut them as directed, you’ll just have to run your knife through them. Remove some of the charred skin from the peppers if you wish. Place the chopped veggies in a large bowl. Remove the garlic from the foil packet and squeeze the cloves out of their skin onto the cutting board. Using your knife, smash the garlic into a paste. Add that to the bowl. Drizzle with a bit more olive oil, sprinkle on the herb de Provence, parsley, sea salt and some more freshly ground pepper. Toss to coat.

To make a tartine, slice your baguette into thirds or quarters, then in half horizontally. Brush the baguette with extra virgin olive oil and place on the hot grill for just about 30 to 45 seconds. Turn and grill for just another few seconds. Top with the ratatouille.

Grilled Ratatouille Tartine by Taste Love & Nourish

  • I kept this light and only use olive oil on the bread, but try smearing a bit of goat cheese on the bread first, then topping with the ratatouille. Goat cheese works really well with these flavors.
  • This makes a lot of ratatouille, making dinners and lunches really easy through the week.
Grilled Ratatouille Tartine by Taste Love & Nourish


Quinoa and Chickpea Burgers

Quinoa and Chickpea Burger from Taste Love & Nourish

When I was recently asked if I’d review Donna Hay’s newest book Fresh and Light, I have to admit to jumping out of my office chair and doing a little dance! I’ve been a huge fan of Donna’s for a while now. Donna Hay is Australia’s leading food editor, author and publisher. Not only does she publish her own Donna Hay Magazine, but she’s the author of twenty cookbooks, a weekly newspaper column and a creator of beautiful homewares, with her own general store in Sydney. What has always drawn me to her work is her approach to using fresh and seasonal ingredients in creating beautiful and simple recipes. This book is no exception. In fact, this book is the epitome of fresh, simple and healthy.

The book itself is really beautiful. Its full-sized, lush images will have you battling between running into the kitchen to get cooking or lingering in your chair to devour each page. Each dish is photographed so beautifully…simple and elegant. Yet, her creative flair doesn’t leave you feeling inadequate or incapable of reproducing these recipes. In fact, they leave you inspired and finding that there is nothing more gorgeous (or doable) than pure simplicity.

Quinoa and Chickpea Burger from Taste Love & Nourish

I found the format of the book really interesting. I love that within each section, Donna gives you six variations on several recipes. For example, she gives you her basic frittata recipe on one page, then in just a flip, you’ve got two pages of full size images of six mouthwatering frittatas with simple adaptations below. And, isn’t that they way we all cook? We all have our go-to recipes that we change up with different seasonal ingredients. This book gives you more of those great recipes that you’ll use over and over again.

Donna Hay's Fresh and Light Review

The most difficult part of reviewing this book was choosing one recipe to adapt. After bookmarking some favorites with sticky notes, the book began to look more like a flower. I finally chose this quinoa and chickpea burger because I’ve been searching for a great veggie burger recipe for the longest time. I love veggie based burgers. They can be really versatile and they are such a great way to incorporate plant based ingredients and reduce the amount of meat we eat. I was really happy with this recipe. There are so many flavorful elements between the cumin, cilantro and jalapeño. The Cilantro Lime Mayonnaise is the perfect accompaniment with its fresh herb and citrusy flavor. We will be making these often.

I’d love to share a copy of this wonderful book with one of you. Harper Collins and Donna Hay generously agreed to send one of my readers a copy of their own. Enter here!

Quinoa and Chickpea Burgers with Cilantro Lime Mayonnaise

Adapted slightly from Donna Hay, Fresh and Light

1/2 C. white quinoa, rinsed well in a fine mesh sieve
1 C. vegetable stock
2 slices whole wheat bread
16 ounce can chickpeas, drained and rinsed well
1 egg
1/4 C. cilantro leaves
1 t. ground cumin
1 small jalapeño, chopped
1/4 red bell pepper, chopped
sea salt
black pepper
olive oil, for brushing
4 whole wheat flatbreads
mixed greens, tomato slices and avocado for serving
Cilantro Lime Mayonnaise (recipe below)

Combine the quinoa and vegetable stock in a small covered saucepan and bring to a boil. Reduce to simmer for 15 minutes. Set aside and cool slightly.

In a food processor, add the whole wheat bread slices. Pulse until you get fine breadcrumbs. Add the chickpeas, quinoa, egg, cilantro, cumin, jalapeño, red pepper, sea salt and pepper. Process in short bursts until finely chopped. You can divide the mixture into 4 large patties or into 8 smaller ones. Brush each pat tie with some olive oil and place in a non-stick frying pan over medium-high heat for about 4 minutes per side.

Serve over flatbread with mixed greens, tomato, avocado and Cilantro Lime Mayonnaise.

Serves 4

Cilantro Lime Mayonnaise

1/3 C. mayonnaise
juice of one lime
1/8 C. cilantro leaves
sea salt
black pepper

Combine ingredients in a blender or use a hand blender. Process until smooth.

Quinoa and Chickpea Burger from Taste Love & Nourish


  • These burgers can be made in advance and reheated. Either pop them into a hot oven for about 5 minutes or in a fry pan over medium heat. They are just as wonderful!
  • If you’d rather not eat them with flatbread, try topping some mixed greens off with the burger, adding some chopped tomato and cubes of avocado then drizzle the top with the mayo. That’s what I had for lunch today…delicious!
  • Donna makes her own tofu mayo that sounds incredible! I just used regular mayonnaise made with olive oil. If you’d like to lighten things up a bit, use a nice thick Greek yogurt in place of the mayonnaise. I’ve made it both ways!


Enter to win your own copy!

Take a peek at some other blogger reviews of Fresh and Light!

Berry Frozen Yogurt from Crunchy Creamy Sweet

Polenta Crust Tomato Tart from Taste and Tell

Spinach and Ricotta Gnocchi from Chocolate Moosey

Breakfast Parfait from Wonkey Wonderful

Mixed Berry Cobbler from Sugar Dish Me

Twice Cooked Quinoa with Chipotle and Lime Chicken from A Family Feast