Ratatouille Sandwich
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1 tablespoon olive oil
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1/4 cup prepared pasta sauce
- 1 eggplant, peeled, quartered, and sliced
- 1 red onion, sliced into thin rings
- 1 red bell pepper, seeded and thinly sliced
- 1 orange bell pepper, seeded and thinly sliced
- 1 medium zucchini, thinly sliced
- 2 small yellow summer squash, thinly sliced
- 3 ripe tomatoes, quartered
- 8 soft sandwich buns, toasted
- 8 ounces swiss or provolone cheese, sliced (optional)
- Carbohydrate 41 g(14%)
- Cholesterol 0 mg(0%)
- Fat 5 g(7%)
- Fiber 5 g(21%)
- Protein 8 g(16%)
- Saturated Fat 1 g(3%)
- Sodium 470 mg(20%)
- Calories 233
Preparation Use a 6-quart slow cooker. Put the eggplant, onion, bell peppers, zucchini, squash, and tomatoes into the insert. Add the pasta sauce, oil, salt, and black pepper, and stir well to combine. Cover, and cook on low for 8 hours, or until the vegetables have broken down quite a bit and the onion is translucent. Serve on the buns with a slice of cheese on top, if desired. Excerpted from 365 Slow Cooker Suppers © 2013 by Stephanie O'Dea. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Preparation Use a 6-quart slow cooker. Put the eggplant, onion, bell peppers, zucchini, squash, and tomatoes into the insert. Add the pasta sauce, oil, salt, and black pepper, and stir well to combine. Cover, and cook on low for 8 hours, or until the vegetables have broken down quite a bit and the onion is translucent. Serve on the buns with a slice of cheese on top, if desired. Excerpted from 365 Slow Cooker Suppers © 2013 by Stephanie O'Dea. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
