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Grilled Ratatouille Sandwich

Author Dianne Wenz

Ingredients

  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • 1 medium-sized eggplant sliced
  • 1 medium-sized zucchini sliced
  • 1 medium-sized summer squash sliced
  • 1 red bell pepper cut into four large pieces
  • 4 large rolls
  • ½ - 1 cup Garlicky White Bean Dip
  • Lettuce leaves
  • Tomato slices

Instructions

  1. Preheat your grill to medium-high. If you’re using a grill pan, preheat it over a burner set to medium-high.
  2. In a small bowl, mix together the olive oil, garlic, and dried spices.
  3. Lightly brush the vegetable slices with the olive oil mixture.
  4. Grill the vegetables for about 5-10 minutes on each side, until tender and golden-brown.
  5. While the veggies are cooking, spread the white bean dip on the inside of the rolls.
  6. Divide the vegetables up between