1 small zucchini or yellow summer squash, cut into 3/4 inch clices
1 medium red sweet pepper, cut in strips
1/2 of a small red oinion, cut in 1/2 inch wedges
1 tblsp olive oil
1/2 tsp herbs de provence or dried thyme, crushed
2 medium plum tomatoes, each cut lengthwise in 6 wedges
8 small or 4 large 1/2 inch slices whole whaet french bread, toasted
1 clove garlic, halved
2 tblsp balsamic vinegar
Instructions
preheat oven to 400. coat a large shallow roasting pan with nonstick cooking spray. add eggplant, zucchini, sweet pepper, and onion to prepared pan. drizzle olive oil, sprinkle herbs de provence, 1/8 tsp salt and 1/8 tsp pepper. Toss to coat. roast vegetables 30 min, tossing once. add tomatoes to pan. roast 15 to 20 minutes more or until vegetabels are tender and some surface areas are lightly browned.
meanwhile, rub toasted bread wtih cut sides of the garlic clove. place two small slices or one large slice of the bread on each of four plates. Sprinkle balsamic vinegar over vegeatable, toss gently to coat. Spoon warm vegeatbels on bread.
Originally Submitted
11/6/2008
0 Out of 5 from
0 reviews
You can add this open-face ratatouille sandwich recipe to your own private DesktopCookbook.