Ratatouille Panini

Ingredients

• 10 oz Ciabatta loaf (Cut in half horizontally)
• 4 oz Goat cheese
• 0.5 Eggplant (Thinly sliced)
• 1 Zucchini (Thinly sliced)
• 1 Yellow squash (Thinly sliced)
• 1 Tomato (Thinly sliced)
• 1 tbsp Olive oil (Used in the seasoned oil and for cooking the vegetables)
• 1 clove Garlic (Minced)
• 0.5 tsp Thyme
• 3 Fresh basil (Leaves, minced)
• Red pepper flakes (Pinch)
• Salt (To taste)
• Black pepper (To taste)
• 1 cup Marinara sauce (Warm for serving)

Steps

1. 1

   In a small bowl, combine the olive oil, minced garlic, thyme, minced basil, red pepper flakes, salt, and black pepper. Set the seasoned oil aside.

2. 2

   Heat 1 tablespoon of oil in a large pan over medium heat.

3. 3

   Add the eggplant slices and cook for 2 minutes on each side, or until softened. The vegetables should be soft and pliable but not mushy. Remove the eggplant from the pan.

4. 4

   Repeat the cooking process with the squash, then the zucchini, removing each vegetable from the pan once softened.

5. 5

   Spread the goat cheese over both halves of the ciabatta loaf.

6. 6

   Top the bread with the cooked eggplant, squash, zucchini, and sliced tomato.

7. 7

   Brush the seasoned oil over the vegetables, then close the sandwich.

8. 8

   Cook the sandwich in a panini press over high heat for 5–7 minutes, or cook it in a pan over medium heat for 3–4 minutes on each side.

9. 9

   Cut the panini into 4 pieces and serve with warmed marinara for dipping.

Notes

The source lists 1 tablespoon olive oil while the method uses oil both for the seasoned mixture and for cooking the vegetables; reserve and divide the listed oil as needed. The source does not specify exact amounts of salt, black pepper, or red pepper flakes.

Nutrition per serving

• main
• vegetarian
• sandwich
• panini
• Mediterranean-inspired
• stovetop
• panini-press