Enjoy ratatouille in a new way – eggplant, bell pepper and squash marinated and served between crusty bread slices – a tasty sandwich dinner perfect for Italian cuisine!
cups cubed peeled eggplant (1/2 lb)
medium green bell pepper, chopped (1 cup)
medium zucchini or yellow summer squash, cut lengthwise in half, then sliced (1 cup)
small red onion, sliced
cup balsamic vinaigrette dressing
crusty Italian or French rolls, split horizontally
oz soft chèvre (goat) cheese with herbs*
large tomato, thinly sliced
In large bowl, mix eggplant, bell pepper, zucchini and onion. Toss with dressing. Let stand 20 minutes.
Transfer vegetables with dressing into 3-quart saucepan. Cook over medium-high heat about 10 minutes, stirring frequently, until vegetables are tender.
Spread bottom halves of rolls with cheese. Top with tomato slices and eggplant mixture. Top with top halves of rolls; secure with toothpicks.
Soft cream cheese with chives and onions can be substituted for the chèvre cheese.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.