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Marinated Ratatouille Heroes

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  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4
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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!

Ingredients

3
cups cubed peeled eggplant (1/2 lb)
1
medium green bell pepper, chopped (1 cup)
1
medium zucchini or yellow summer squash, cut lengthwise in half, then sliced (1 cup)
1
small red onion, sliced
1/3
cup balsamic vinaigrette dressing
4
crusty Italian or French rolls, split horizontally
4
oz soft chèvre (goat) cheese with herbs*
1
large tomato, thinly sliced

Directions

  • 1 In large bowl, mix eggplant, bell pepper, zucchini and onion. Toss with dressing. Let stand 20 minutes.
  • 2 Transfer vegetables with dressing into 3-quart saucepan. Cook over medium-high heat about 10 minutes, stirring frequently, until vegetables are tender.
  • 3 Spread bottom halves of rolls with cheese. Top with tomato slices and eggplant mixture. Top with top halves of rolls; secure with toothpicks.

Expert Tips

Soft cream cheese with chives and onions can be substituted for the chèvre cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
5g
27%
Trans Fat
1/2g
Cholesterol
30mg
9%
Sodium
760mg
32%
Total Carbohydrate
36g
12%
Dietary Fiber
5g
19%
Sugars
8g
Protein
10g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
20%
20%
Iron
15%
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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