Ratatouille Sandwich recipe

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Ingredients

1 red bell pepper, sliced
1 tomato, chopped
1 clove garlic, minced
1 teaspoon dried oregano, or to taste
salt and ground black pepper to taste
1 eggplant, sliced
1 zucchini, sliced
1 tomato, sliced
1 red onion, sliced
4 teaspoons olive oil
4 slices sourdough bread
4 slices mozzarella cheese

Nutrition Info

523.9 calories
carbohydrate: 64.2 g
cholesterol: 35.8 mg
fat: 20.7 g
fiber: 15.8 g
protein: 26.1 g
saturatedFat: 7.5 g
servingSize: -
sodium: 777 mg
sugar: 18.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat a panini press according to manufacturer's instructions.

  2. Grill red bell pepper slices in the panini press on high heat until soft, about 5 minutes. Transfer to a blender.

  3. Place chopped tomato and garlic in the blender. Blend with bell pepper until a smooth sauce forms, about 2 minutes. Season sauce with oregano, salt, and black pepper.

  4. Grill eggplant, zucchini, tomato, and onion slices in the panini press until softened, about 3 minutes per side.

  5. Drizzle olive oil over bread slices, flip and spread with a generous amount of sauce. Place 2 slices bread, oil-side down, on the panini press, add 1 slice of mozzarella cheese. Top with eggplant mixture and second slice of mozzarella cheese. Place second slice of bread, oil-side up, on top.

  6. Grill on medium-high until golden and cheese is melted, about 5 minutes.

Recipe Yield

2 sandwiches

Recipe Note

A healthier vegetarian sandwich great at lunch or after work or school.

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