Ratatouille with Burrata + Grilled Bread

1.
PREHEAT THE OVEN TO 425 DEGREES
2.
CHOP
Dice the eggplant into about ½” cubes; place on an unlined baking sheet. Dice the bell pepper, tomato, and zucchini into pieces slightly larger than the eggplant. Add to the baking sheet. Smash the garlic and peel it; add. Pour the olive oil over top of the pan. Add the oregano, 1 teaspoon salt and black pepper. Toss and spread in an even layer. Place in the oven and roast for about 20 minutes, tossing once or twice during this time.

3.
BREAD
Slice the bread and spread with butter on both sides. Sprinkle with salt.

Heat a grill pan or skillet over medium-high heat and toast until deeply golden brown on both sides.

4.
FINISH
Tear or slice basil. When veggies are done, mash the garlic with a fork and scrape the pan into a bowl with all of the juices. Toss to combine.

5.
SERVING
Spoon in bowls add bread and a piece of the burrata on top.