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1
Cook the pasta according to package directions.
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2
In a large skillet over medium heat, heat the olive oil.
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3
Add the garlic and leftover grilled vegetables.
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4
Stir in the diced tomatoes, chicken, and salt and pepper to taste.
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5
Cook until heated through.
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6
Drain the pasta, add to the skillet and toss to coat.
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7
Serve topped with chopped basil.
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8
Preheat a grill pan over medium heat.
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9
Brush the sliced vegetables with 1/4 cup canola oil.
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10
Season with salt and pepper and place on the grill.
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11
Cook until they have slightly charred and softened slightly, about 3 minutes per side.
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12
Remove to a baking sheet.
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13
In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste.
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14
Drizzle half of the dressing over the grilled vegetables.
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15
Stir the chopped olives into the remaining dressing.
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16
Cut the bread into 4 equal pieces and slice open.
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17
Spread the olive dressing evenly on 4 bottom pieces of the bread.
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18
Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta.
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19
Sprinkle the cheese over each and place the remaining 4 bread pieces on top.
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20
Place in a panini press and cook until well toasted, about 5 minutes.
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21
(Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)
