| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 medium eggplant, sliced on the bias into 1/4-inch strips
- 1 medium onion, peeled and sliced into 1/4-inch rounds
- 1 green bell pepper, stem and seeds removed, sliced in 8 pieces
- 1 medium yellow squash, sliced on the bias into 1/4-inch strips
- 1/2 cup canola oil
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1/4 cup red wine vinegar
- Salt and freshly ground black pepper
- 1/4 cup green olives, finely chopped
- 1/2 cup shredded mozzarella
- 1 French baguet
Instructions
- Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
- In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
- Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 399 |
| Total Fat | 32 g |
| Saturated Fat | 4 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 6 g |
| Cholesterol | 11 mg |
| Sodium | 858 mg |
| Serving Size | 1 of 4 servings |
| Calories | 399 |
| Total Fat | 32 g |
| Saturated Fat | 4 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 6 g |
| Cholesterol | 11 mg |
| Sodium | 858 mg |
Reviews
I am not a big fan of Egg Plant but I have to say this was probably the best non-meat sandwich I have ever had. Amazing flavor. Definitely in my wife and I’s top 10. and I am a big BBQ fan so all veggie was a bit of a surprise for me.
Very very good,added to weekly rotation just as it is
Surprisingly delicious. Also great using zucchini and tortillas instead of yellow squash and bread.
A-MA-ZING! Absolutely wonderful!! My mom and I are on a diet, so we used 45 cal bread and less oil, and we were SO pleasantly surprised! I don’t usually leave feedback for recipes, but this was seriously too amazing to pass up. Wonderful recipe!!!
This recipe is delicious. I substituted zucchini for the eggplant (we don’t care much for it and used fresh herbs in place of the dried. Will make again definitely! I need to find a tasty soup to go with it now…
This was delicious I followed this recipe to a tee and will be making the ratatouille pasta tomorrow. I loved the vinaigrette olive dressing. And it was perfect vegetable combinations. This gave me a great new idea on using eggplant, besides frying for eggplant Parmesan. Sometimes this vegetable can just stump me but it had excellent flavor. I would definately reccomend this to a friend or family member. It also makes huge portions I could only eat half of mine. I’m also pregnant and haven’t been too keen on meat lately what an awesome vegetarian dish!! I have no bad things to say, absolutely amazing recipe!!!