Ratatouille Stuffed Herb Bread
Ratatouille Stuffed Herb Bread
Each slice of this stuffed bread is a small taste of Mediterranean flavors.
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30 min
Prep Time
55 min
Total Time
12
servings Ingredients
6 tablespoons olive or vegetable oil
1 large (12 cup) Roma tomato, coarsely chopped
1 medium (12 cup) onion, coarsely chopped
1 small (1 cup) eggplant, chopped 1/2-inch
1 small (12 cup) red bell pepper, chopped 1/2-inch
1 small (12 cup) yellow bell pepper, chopped 1/2-inch
1 teaspoon chopped fresh rosemary
1 teaspoon finely chopped fresh garlic
14 teaspoon salt
14 teaspoon coarsely ground pepper
12 cup freshly grated Parmesan cheese
1 loaf (1-pound) French bread with herbs
*Substitute 1/2 teaspoon dried rosemary, crushed. **Substitute 1 (1 pound) loaf plain French bread.
How to make
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STEP 1
Heat oven to 375°F.
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STEP 2
Heat oil in 10-inch skillet; add all remaining ingredients except Parmesan cheese and French bread. Cook over medium heat, stirring occasionally, 8-10 minutes or until vegetables are crisply tender. Stir in 1/4 cup Parmesan cheese.
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STEP 3
Slice French bread with serrated knife, cutting two-thirds through loaf, diagonally into 1-inch slices. Spoon about 2 tablespoons vegetable mixture between each slice. Sprinkle top of bread with remaining Parmesan cheese. Wrap bread in aluminum foil; place onto ungreased baking sheet. Bake 18-23 minutes or until heated through.
Tip #1
*Substitute 1/2 teaspoon dried rosemary, crushed.
Tip #2
**Substitute 1 (1 pound) loaf plain French bread.
190 Calories
9 Fat (g)
5 Cholesterol (mg)
330 Sodium (mg)
22 Carbohydrates (g)
2 Dietary Fiber
5 Protein (g)
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