Open-Face Ratatouille Sandwich

Eggplant, zucchini, and squash are all high in nutrients that fill you up, but are low in calories, making them ideal for a lunch recipe.

3 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Prep: 25 mins
  • Roast: 45 mins 400°F
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Open-Face Ratatouille Sandwich
small eggplant, cut in 1-inch pieces
small zucchini or yellow summer squash, cut into 3/4-inch slices
medium red sweet pepper, cut in strips
small red onion, cut in 1/2-inch wedges
tablespoon olive oil
teaspoon herbes de Provence or dried thyme, crushed
medium plum tomatoes, each cut lengthwise in 6 wedges
small or 4 large 1/2-inch slices whole wheat or white French bread, toasted (about 8 oz. total)
clove garlic, halved
tablespoons balsamic vinegar
Fresh thyme sprigs (optional)
  1. Preheat oven to 400 degrees F. Coat a large shallow roasting pan with nonstick cooking spray. Add eggplant, zucchini, sweet pepper, and onion to prepared pan. Drizzle olive oil; sprinkle herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat. Roast vegetables 30 minutes, tossing once. Add tomatoes to roasting pan. Roast 15 to 20 minutes more or until vegetables are tender and some surface areas are lightly browned.
  2. Meanwhile, rub toasted bread with cut sides of the garlic clove. Place two small slices or one large slice of the bread on each of four serving plates. Sprinkle balsamic vinegar over vegetables; toss gently to coat. Spoon warm vegetables on bread. If desired, garnish with fresh thyme sprigs. Makes 4 servings.
Nutrition Facts (Open-Face Ratatouille Sandwich)
    Per serving:
  • 250 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 328 mg sodium,
  • 43 g carb.,
  • 8 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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