Ratatouille Grilled Panini Recipe

Name: Ratatouille Grilled Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup extra virgin olive oil; 2 large garlic cloves, crushed; 1 eggplant, peeled lengthwise in 2 places to make stripes and sliced lenthwise 1/2 inch thick; 1 zucchini, sliced lengthwise 1/2 inch thick; salt and pepper; herbes de provence; 2 bell peppers, quartered lengthwise; 1 loaf ciabatta, split horizontally; 8 slices swiss cheese or 8 slices Fontina cheese; 2 cups arugula leaves; ⅓ cup store-bought olive tapenade

Servings: persons

¾ cup extra virgin olive oil
2 large garlic cloves, crushed
1 eggplant, peeled lengthwise in 2 places to make stripes and sliced lenthwise 1/2 inch thick
1 zucchini, sliced lengthwise 1/2 inch thick
salt and pepper
herbes de provence
2 bell peppers, quartered lengthwise
1 loaf ciabatta, split horizontally
8 slices swiss cheese or 8 slices Fontina cheese
2 cups arugula leaves
⅓ cup store-bought olive tapenade

1
Heat a grill or grill pan over medium heat.
2
In a small saucepan, combine the olive oil and garlic and heat on the grill (or on the stovetop over medium heat).
3
Brush the eggplant and zucchini on both sides with the garlic oil; season with salt, pepper and herbes de provence.
4
Place on the grill along with the bell peppers and cook, turning once, until crisp-tender, 6 to 8 minutes.
5
Arrange the vegetables on the bread loaf bottom and top with the cheese and arugula.
6
Spread the bread top with the tapenade and set in place.
7
Place the sandwich on the grill and cover with 2 bricks covered in foil or place in a skillet piled with heavy cans.
8
Press the sandwich until crisp on top, about 2 minutes.
9
Flip and repeat.
10
Cut into 4 portions.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: ¾ cup extra virgin olive oil, 2 large garlic cloves, crushed, 1 eggplant, peeled lengthwise in 2 places to make stripes and sliced lenthwise 1/2 inch thick, 1 zucchini, sliced lengthwise 1/2 inch thick, and more.

Yes, Ratatouille Grilled Panini 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.

That's it — enjoy your meal!

Ratatouille Grilled Panini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions