Marinated Ratatouille Heroes

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!

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Prep Time 15 min
Total Time 45 min
Servings 4

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

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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.