Ratatouille Sandwich
Vibrant Mediterranean vegetables on crusty bread with goat cheese
Ingredients
Instructions
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Prepare the vegetablesPreheat oven to 425°F (220°C). Arrange the eggplant, zucchini, bell peppers, and red onion on baking sheets. Drizzle with 2 tablespoons olive oil, season with salt, pepper, and half of the herbes de Provence. Toss to coat evenly.
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Roast the vegetablesRoast vegetables in the preheated oven for 25-30 minutes, turning halfway through, until caramelized and tender. Remove from oven and let cool slightly.
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Prepare the tomato mixtureWhile vegetables are roasting, heat remaining tablespoon of olive oil in a saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add drained diced tomatoes and remaining herbes de Provence. Simmer for 10-15 minutes until thickened. Season with salt and pepper.
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Toast the breadPreheat broiler. Place bread cut-side up on a baking sheet and toast under the broiler until golden brown, about 2-3 minutes. Watch carefully to prevent burning.
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Assemble the sandwichesSpread the bottom half of each bread portion with goat cheese. Layer with roasted vegetables, distributing them evenly. Spoon the tomato mixture over the vegetables and sprinkle with torn basil leaves.
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Finish and serveTop with the remaining bread halves, press gently, and cut in half diagonally if desired. Serve warm or at room temperature.
Nutritional Information
485
Calories
per serving
18
Protein
g per serving
58
Carbohydrates
g per serving
21
Total Fat
g per serving
7
Saturated Fat
g per serving
6
Fiber
g per serving
12
Sugar
g per serving
850
Sodium
mg per serving
75
Vitamin C
% of daily value
3.5
Iron
mg per serving
Ratatouille Sandwich is Also Known As
Sandwich à la Ratatouille, Mediterranean Veggie Sandwich, Provençal Vegetable Sandwich or Pain à la Ratatouille
