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Grilled Ratatouille Sandwich

A Grilled Ratatouille Sandwich is the ultimate way to enjoy summer’s vegetable harvest. Enjoy it for lunch or dinner, hot or cold. 
Prep Time 10 mins
Cook Time 20 mins
Course Sandwich
Cuisine American
Servings 4 sandwiches
Calories 391 kcal


  • 2 tablespoons olive oil
  • 1 clove garlic 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, about ¼-inch thick
  • 1 medium-sized zucchini sliced, about ¼-inch thick
  • 1 medium-sized summer squash sliced, about ¼-inch thick
  • 1 red bell pepper cut into four large pieces
  • 4 whole grain sandwich rolls
  • ½ cup Garlicky White Bean Dip
  • 4 large lettuce leaves
  • 1 tomato sliced


  • Preheat your grill to medium-high. If you’re using a grill pan, preheat it over a burner set to medium-high.
  • In a small bowl, mix together the olive oil, garlic, and dried spices.
  • Lightly brush the eggplant, zuccchin, squash, and bell pepper slices with the olive oil mixture.
  • Grill the vegetables for about 5-10 minutes on each side, until tender and golden-brown.
  • While the veggies are cooking, spread the white bean dip on the inside of the rolls.
  • Divide the vegetables up between each roll and top with the lettuce leaves and tomato slices.


Calories: 391kcal