sandwich

Grilled Ratatouille Sandwich

25m
PREP TIME
5m
COOK TIME
11
INGREDIENTS

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Ingredients 4 Servings

  • 1/3 cup Olive oil
  • 1/3 cup French's® Spicy Brown Mustard
  • 1 tablespoon fresh rosemary
  • 3 cloves Garlic, minced
  • 1/2 cup Kalamata olives, pitted and chopped
  • 1/2 of a small eggplant
  • 1 med zucchini
  • 1 large red onion
  • 2 large ripe plum tomatoes
  • 1 large red bell pepper
  • 1 (12 inch) sourdough baguette

INSTRUCTIONS

  • 1 COMBINE oil, mustard, rosemary and garlic in small bowl. Place olives into food processor; add 2 tablespoons mustard mixture. Cover and process until smooth; set aside. Reserve remaining mustard mixture.
  • 2 CUT eggplant and zucchini lengthwise into 1/4-inch thick slices. Cut onion and tomatoes crosswise into 1/2-inch-thick slices. Cut red pepper lengthwise into 2-inch wide pieces; discard seeds. Place vegetables on platter. Baste with reserved mustard mixture.
  • 3 PLACE vegetables on oiled rack or vegetable basket. Grill over medium-high heat 3 to 5 minutes or until vegetables are tender, basting and turning once.
  • 4 TO SERVE: remove and discard excess bread from bread halves. Spread olive mixture on cut surfaces of bread. Layer vegetables on bottom half of bread; cover with top half. Cut crosswise into 4 portions.

NUTRITION INFORMATION

(per Serving)

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