Ratatouille Sandwiches  Tom & Kari
1 red bell pepper, seeded and cut into eighths
1 small zucchini, sliced into 1/4-inch rounds
1 red onion, sliced 1/4-inch thick
1 small Italian eggplant, sliced into 1/4-inch rounds
1 teaspoon herbes de Provence (I prefer my own mixture of equal
parts thyme,
 marjoram, rosemary and sage. The herbes de Provence
often contains
lavender that I don't particularly care for.)
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon balsamic vinegar
olive oil
cooking spray
2 sun-dried tomato halves, or several slices
4 Kalamata olives, pitted (optional)
2 tablespoons nonfat cream cheese
2 tablespoons nonfat sour cream
1 small clove garlic, finely chopped
4 1-ounce slices Tucson bread, or 2 (2-ounce) sections baguette,
cut open lengthwise
1 small tomato, thinly sliced
8 fresh basil leaves
Preheat oven to 400 degrees.
In medium bowl, combine red pepper, zucchini, onion, eggplant, herbes de
Provence (or your own herb blend), salt, pepper and balsamic vinegar. Toss
to coat. Arrange in a single layer on a non-stick baking sheet (or spray regular
baking sheet with olive-oil cooking spray). Spray vegetables with olive oil
spray for 3-5 seconds.
Roast, turning once, for 25 minutes.
Remove from oven and set aside.
Meanwhile, rinse sun-dried tomatoes and olives in hot water to eliminate
excess oil and to rehydrate sun-dried tomatoes. If not adding olives, just boil
sun-dried tomatoes in water for 1 minute to rehydrate. Dry on paper towels.
Coarsely chop olives and sun-dried tomatoes and place in a small bowl. Add
cream cheese, sour cream and garlic and mix until smooth.
Spread mixture on 2 slices of bread.
Layer roasted vegetables and tomato slices on top of cream cheese mixture.
Top with basil leaves and remaining slice of bread.
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