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.

Servings: 4

 

Ingredients:

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

Equipment:

baking sheet

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).


Nutrition Information:

Quickview
319k Calories
12g Protein
20g Total Fat
24g Carbs
32% Health Score
Limit These
Calories
319k
16%

Fat
20g
32%

  Saturated Fat
7g
45%

Carbohydrates
24g
8%

  Sugar
9g
10%

Cholesterol
32mg
11%

Sodium
528mg
23%

Get Enough Of These
Protein
12g
24%

Vitamin C
86mg
105%

Manganese
0.73mg
36%

Vitamin K
28µg
27%

Fiber
6g
26%

Folate
99µg
25%

Vitamin A
1140IU
23%

Calcium
225mg
23%

Potassium
782mg
22%

Vitamin B6
0.42mg
21%

Phosphorus
207mg
21%

Vitamin E
2mg
16%

Vitamin B2
0.26mg
16%

Magnesium
56mg
14%

Vitamin B1
0.21mg
14%

Iron
2mg
14%

Copper
0.27mg
14%

Selenium
9µg
13%

Vitamin B3
2mg
13%

Zinc
1mg
12%

Vitamin B5
0.82mg
8%

Vitamin B12
0.48µg
8%

Vitamin D
0.17µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Easy Shoyu Chicken
Clean Eating Summer Squash Casserole
Fridge Vegetable Soup
Creamy Chicken Enchiladas
Chipotle Shredded Beef
Winter Kale Arugula Radicchio Orange Salad
French Silk Pie
No Bake Cookie Dough Blizzard
Triple Coconut Sorbet with Kirsch Soaked Cherries
Squash & Parmesan Crustless Mini Quiches and an appetizers round-up
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

Waiter, there is a maggot in my soup! Don't worry sir, he won't last long in there!

Popular Recipes
Pascal Rigo's Blue Cheese, Pear, and Pecan Quiche

Serious Eats

Roasted Pumpkin Soup with Brown Butter and Thyme

Serious Eats

Ten Minute Arugula Pesto with Pistachios and Lemon

Panning The Globe

Kala Chana Sundal – kondai kadalai sundal

Spice Up the Curry

Indispensable Meat Sauce for Pasta

Eating Well