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Ratatouille Sandwich


"A healthier vegetarian sandwich great at lunch or after work or school."
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46 m servings 524 cals
Original recipe yields 2 servings (2 sandwiches)

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  • Prep

  • Cook

  • Ready In

  1. Preheat a panini press according to manufacturer's instructions.
  2. Grill red bell pepper slices in the panini press on high heat until soft, about 5 minutes. Transfer to a blender.
  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.
  4. Grill eggplant, zucchini, tomato, and onion slices in the panini press until softened, about 3 minutes per side.
  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.
  6. Grill on medium-high until golden and cheese is melted, about 5 minutes.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 524 calories; 20.7 g fat; 64.2 g carbohydrates; 26.1 g protein; 36 mg cholesterol; 777 mg sodium. Full nutrition

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Read all reviews 3
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Least positive

tasted like wet

Tasty. Pretty much did as the recipe dictates. I will make it again.

Messy but delicious! Leftovers make a great salsa for pasta. Thank you for the recipe.