Ratatouille Sub

20121130-095632.jpg

It sounds weird, but this mixture really produces a sandwich that easily rivals a meatball sub and even exceeds it!  This recipe is oh so easy and very budget friendly; and look how pretty it is when ready to be baked.

Adapted from the Smitten Kitchen Cookbook

Ingredients

1 long, thin eggplant ( Japanese variety)

1 long thin zucchini

1 long thin yellow squash

1-2 red bell peppers, long and narrow if you can find them

1/2 small yellow onion

1 cup tomato sauce

1 garlic clove, minced

2 tablespoons olive oil

salt

Red pepper flakes

1 tablespoon chopped fresh thyme

2- 8 inch sub rolls, we use whole wheat Turano brand

Method

Preheat oven to 350 degrees, and prepare the vegetables.  Trim the ends of the eggplant, zucchini, and squash, with a mandolin, slice each in to 1/16″ thick.  Carefully trim the ends off the red pepper and remove the core, leaving the flesh in tact to make a tube.  Thinly slice crosswise, thinly slice the onion as well.  In a 2-quart baking dish, spread the tomato sauce, stir in the minced garlic and sliced onion, 1 tablespoon of the olive oil, a few pinches of salt and red pepper flakes to taste.  Arrange the slices of eggplant, zucchini, yellow squash and red peppers so that they overlap and show a bit of each ( see picture)  Drizzle the remaining olive oil and the thyme.  Cover with a lid or foil and bake for 45 minutes.  Uncover and bake about 15 minutes more with the oven increased to 425.  Split the sub rolls and warm up for 5 minutes in the oven, top with cheese if desired and then layer the vegetables on top of your rolls including the tomato sauce and enjoy!!

Advertisements

2 thoughts on “Ratatouille Sub

  1. Hi! This looks fabulous. I want to try it as a freezer meal. Do you think I could prep it according to the above instructions but cover to with foil to freeze, and then busy it out later when I need a quick meal? Or, do you suppose I would need to do something additional to it? Thanks!

    1. This would work great as a freezer meal- I would go all the way through the recipe and let it cool/ wrap it individually in freezer/ air tight containers. When you want to serve just take it out to thaw in the morning and re-heat when you are ready for lunch or dinner to put in the roll. Enjoy and let us know if this works for you!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s