- 4
Ingredients
- 1 med-eggplant, sliced on the bias, 1/4” strips
- 1 med-onion, sliced into 1/4” rounds
- 1 green bell pepper, sliced in 8 pieces
- 1 med-yellow squash, sliced on the bias, 1/4” strips
- 1/2 cup canola oil
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1/4 cup red wine vinegar
- Salt and fresh ground black pepper
- 1/4 cup green olives, finely chopped
- 1/2 cup shredded mozzarella
- 1 French baguette
Preparation
Step 1
Preheat a grill pan over med-heat. Brush the sliced vegetables with ¼ cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
In a large bowl, whisk together garlic, Italian seasoning, vinegar, remaining ¼ cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir chopped olives into the remaining dressing.
Cut bread into 4 equal pieces and slice open. Spread olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. {Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side}