Grilled Ratatouille Baguette

1. 1

   Heat barbecue to medium-high heat.

2. 2

   Spray barbecue grate with cooking spray.

3. 3

   Toss eggplant, zucchini and peppers with 2 Tbsp.

4. 4

   dressing.

5. 5

   Grill 5 to 8 min.

6. 6

   or until peppers are tender and lightly charred, turning all vegetables after 4 min.

7. 7

   and brushing occasionally with some of the remaining dressing.

8. 8

   Transfer peppers to small bowl; cover with plastic wrap.

9. 9

   Brush eggplant and zucchini with remaining dressing; grill 3 to 4 min.

10. 10

    or until tender and lightly charred.

11. 11

    Remove from barbecue.

12. 12

    Cool peppers.

13. 13

    Meanwhile, trim ends from baguette; cut baguette lengthwise in half.

14. 14

    Remove enough bread from baguette halves to leave 3/4-inch-thick shells.

15. 15

    Reserve trimmed ends and removed bread for another use.

16. 16

    Remove peels from pepper pieces; discard.

17. 17

    Spread insides of bread shells with cream cheese product.

18. 18

    Fill bottom half of baguette with eggplant, zucchini, peppers, tomatoes, onions and spinach; cover with top of baguette, pressing firmly into sandwich to secure.

* Per serving · 4 servings · Values may vary.

No additional tips available.