Ratatouille and Goat Cheese Subs Recipe

Name: Ratatouille and Goat Cheese Subs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1 large eggplant, peeled and cut into 1-inch pieces; 8 large thyme sprigs; 4 large garlic cloves, minced; 1 teaspoon crushed red pepper; Salt and freshly ground black pepper; 2 medium zucchini (about 1/2 pound each), sliced 1/4 inch thick; 2 red bell peppers, cut into 3/4-inch pieces; 1 large onion, cut into 3/4-inch pieces; 3 large tomatoeshalved, seeded and finely chopped; 1/4 cup shredded basil leaves; 2 tablespoons chopped flat-leaf parsley; 8 hero rolls, split; One 10-ounce log of fresh goat cheese, softened; 4 tablespoons unsalted butter, softened; 4 cups mesclun

Servings: persons

1/2 cup extra-virgin olive oil
1 large eggplant, peeled and cut into 1-inch pieces
8 large thyme sprigs
4 large garlic cloves, minced
1 teaspoon crushed red pepper
Salt and freshly ground black pepper
2 medium zucchini (about 1/2 pound each), sliced 1/4 inch thick
2 red bell peppers, cut into 3/4-inch pieces
1 large onion, cut into 3/4-inch pieces
3 large tomatoeshalved, seeded and finely chopped
1/4 cup shredded basil leaves
2 tablespoons chopped flat-leaf parsley
8 hero rolls, split
One 10-ounce log of fresh goat cheese, softened
4 tablespoons unsalted butter, softened
4 cups mesclun

1
In a large, deep skillet, heat 2 tablespoons of the olive oil.
2
Add the eggplant, 2 of the thyme sprigs, one-fourth of the minced garlic and 1/4 teaspoon of the crushed red pepper; season with salt and black pepper.
3
Cook the eggplant over moderate heat, stirring occasionally, until tender, about 7 minutes.
4
Scrape the eggplant into a large bowl and discard the thyme sprigs.
5
Repeat with the zucchini, red bell peppers and onion, cooking each vegetable separately in 2 tablespoons of oil with 2 thyme sprigs, one-fourth of the minced garlic and 1/4 teaspoon of the crushed red pepper until tender, about 7 minutes.
6
Add the cooked vegetables to the eggplant.
7
Preheat the oven to 450.
8
Return all of the vegetables to the skillet.
9
Add the tomatoes, basil and parsley and simmer over moderate heat until the tomatoes are softened, about 10 minutes.
10
On a large baking sheet, toast the rolls for about 5 minutes, until crusty.
11
In a small bowl, blend the goat cheese with the butter and spread on both halves of the rolls.
12
Spoon the ratatouille onto the rolls and top with the mesclun.
13
Serve right away.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1 large eggplant, peeled and cut into 1-inch pieces, 8 large thyme sprigs, 4 large garlic cloves, minced, and more.

Yes, Ratatouille and Goat Cheese Subs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ratatouille and Goat Cheese Subs

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