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Fire Roasted Ratatouille Sandwich A Roasted Garlic Aioli And Fresh Cut Watermelon

Ingredients
  Yellow squash 1 Small, sliced length-wise
  Olive oil 1⁄3 Cup (5.33 tbs)
  Zuchinni 1 Small, sliced length-wise
  Eggplant 1 Small, sliced length-wise
  Sweet onion 1⁄2 Medium, sliced in thick rings
  French baguette 1 Medium
  Vine tomatoes 2 Medium, sliced thick
  Parmesan cheese 2 Tablespoon, grated
  Basil 2 Tablespoon, chiffonade
  Balsamic vinegar 10 Medium
  Mayonnaise 1⁄4 Cup (4 tbs)
  Watermelon 1⁄4 Cup (4 tbs), slice (For deep frying)
  Kosher salt To Taste
  Cracked pepper To Taste
Directions

MAKING
1. In a pan, add the 2/3 cup of olive oil and garlic cloves on medium heat for 25 minutes.
2. Add the yellow squash, green zuchinni, purple eggplant, sweet onion and ripe tomatoes in a plate. Add 2 tablespoons of olive oil and season well with salt and pepper.
3. Place the sliced seasoned veggies on a grill and cook until done.
4. Slice the french baguette and place on the grill to heat up as well.
5. In a bowl, add the Parmesan cheese, basil, balsamic vinegar and 2 tablespoons of the garlic aioli mix and mix well together. Season with salt and pepper.
6. Layer the sandwich starting with a toasted piece of the french baguette and the roasted vegetables. Spread a generous portion of the Aioli mix on the other piece of baguette and close the sandwich.

SERVING
7. Plate and serve as main course.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Roasted
Dish: 
Sandwich
Ingredient: 
Vegetable
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
2

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