Elevate your sandwich game with the Quick Ratatouille Sandwich, inspired by the flavors of Provence. This delightful creation combines the rich and robust taste of ratatouille—a medley of vibrant vegetables—with the convenience of a sandwich. A perfect harmony of textures and flavors that brings a touch of French elegance to your lunch in no time.
This Quick Ratatouille Sandwich captures the essence of the classic French dish in a convenient and speedy format. Bursting with the goodness of sautéed vegetables, the ratatouille adds depth and character to the sandwich. With a crusty baguette or your favorite bread as the vessel, this sandwich is a quick and satisfying way to enjoy the flavors of Provence on the go.
Ingredients
1 small eggplant, diced
1 small zucchini, diced
1 bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil
Baguette or bread of your choice
Goat cheese or feta (optional)
Fresh basil or parsley for garnish
2 Servings
Prep Time:
0 Hrs 10 Mins
Cook Time:
0 Hrs 15 Mins
Total TIme:
0 Hrs 0 Mins
Directions
Step
In a large skillet, heat olive oil over medium heat. Add diced eggplant, zucchini, bell pepper, onion, and minced garlic. Sauté until the vegetables are tender and slightly caramelized, about 8-10 minutes.
Step
Pour in the crushed tomatoes and add dried thyme and rosemary. Season with salt and pepper. Stir well and let the mixture simmer for an additional 5 minutes, allowing the flavors to meld.
Step
Slice the baguette or your preferred bread. Spoon a generous amount of the quick ratatouille onto the bread. Add crumbled goat cheese or feta if desired.
Step
Garnish the sandwich with fresh basil or parsley. Serve immediately, and enjoy the vibrant flavors of Provence in every bite.
Tips for this recipe
For an extra layer of indulgence, toast the bread or baguette before assembling the sandwich. This adds a delightful crunch to complement the tender ratatouille filling.
