Marinated Ratatouille Heroes

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!

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*
Soft cream cheese with chives and onions can be substituted for the chèvre cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 5g,
    • Trans Fat 1/2g),
  • Cholesterol 30mg;
  • Sodium 760mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 5g,
    • Sugars 8g),
  • Protein 10g;
Percent Daily Value*:
    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.