Fontina-Topped Ratatouille Sandwiches
Fontina-Topped Ratatouille Sandwiches takes around 45 minutes from beginning to end. This recipe serves 4 and costs $2.27 per serving. Watching your figure? This lacto ovo vegetarian recipe has 329 calories, 13g of protein, and 21g of fat per serving. 28 people were glad they tried this recipe. A couple people really liked this Mediterranean dish. This recipe from My Gourmet Connection requires red onion, olive oil, zucchini, and plum tomatoes. It works well as a reasonably priced main course. With a spoonacular score of 91%, this dish is outstanding. Users who liked this recipe also liked Crescent-Topped Ratatouille Casserole, Ham-and-Fontina Sourdough Sandwiches, and Grilled Corned Beef and Fontina Sandwiches.
2 (12-inch) baguettes
1 medium eggplant, peeled and cut into 1-inch cubes
4 ounces finely grated fontina cheese
1 tablespoon fresh thyme leaves
3 cloves garlic, chopped
1/2 tablespoon herbes de Provence
3 tablespoons olive oil, divided
4 plum tomatoes, seeded and chopped
1/2 medium red onion, thinly sliced
Salt and freshly ground black pepper
1 medium yellow bell pepper, cut into 1-inch pieces
3 small zucchini, halved lengthwise and cut into 1/2-inch slices
Cooking instruction summary:
Preparation:Preheat the oven to 425°F. Brush 1 tablespoon of the olive oil onto a baking sheet and arrange the eggplant on top in a single layer. Season with salt and pepper and roast until tender, 12 to 15 minutes (see notes).
Step by step:
1. Brush 1 tablespoon of the olive oil onto a baking sheet and arrange the eggplant on top in a single layer. Season with salt and pepper and roast until tender, 12 to 15 minutes (see notes).
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