Lunch Recipe

Ratatouille Sandwich

A healthier vegetarian sandwich great at lunch or after work or school.

INGRIDIENT

1 red bell pepper, sliced

1 tomato, chopped

1 clove garlic, minced

1 teaspoon dried oregano, or to taste

salt and ground black pepper to taste

1 eggplant, sliced

1 zucchini, sliced

1 tomato, sliced

1 red onion, sliced

4 teaspoons olive oil

4 slices sourdough bread

4 slices mozzarella cheese

DIRECTION

Step: 1

Preheat a panini press according to manufacturer’s instructions.

Step: 2

Grill red bell pepper slices in the panini press on high heat until soft, about 5 minutes. Transfer to a blender.

Step: 3

Place chopped tomato and garlic in the blender. Blend with bell pepper until a smooth sauce forms, about 2 minutes. Season sauce with oregano, salt, and black pepper.

Step: 4

Grill eggplant, zucchini, tomato, and onion slices in the panini press until softened, about 3 minutes per side.

Step: 5

Drizzle olive oil over bread slices; flip and spread with a generous amount of sauce. Place 2 slices bread, oil-side down, on the panini press; add 1 slice of mozzarella cheese. Top with eggplant mixture and second slice of mozzarella cheese. Place second slice of bread, oil-side up, on top.

Step: 6

Grill on medium-high until golden and cheese is melted, about 5 minutes.

NUTRITION FACT

Per Serving: 524 calories; protein 26.1g; carbohydrates 64.2g; fat 20.7g; cholesterol 35.8mg; sodium 777mg.

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