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 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
  • 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
16%
(Saturated Fat
5g,
5%
Trans Fat
1/2g
1/2%
),
Cholesterol
30mg
30%;
Sodium
760mg
760%;
Total Carbohydrate
36g
36%
(Dietary Fiber
5g
5%
  Sugars
8g
8%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
35%;
Calcium
20%;
Iron
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 Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.