Ratatouille Stuffed Herb Bread
Each slice of this stuffed bread is a small taste of Mediterranean flavors.
30 min.prep time
55 min.total time
6 tablespoons olive or vegetable oil
1 large (1/2 cup) Roma tomato, coarsely chopped
1 medium (1/2 cup) onion, coarsely chopped
1 small (1 cup) eggplant, chopped 1/2-inch
1 small (1/2 cup) red bell pepper, chopped 1/2-inch
1 small (1/2 cup) yellow bell pepper, chopped 1/2-inch
1 teaspoon chopped fresh rosemary*
1 teaspoon finely chopped fresh garlic
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 cup freshly grated Parmesan cheese
1 (1-pound) loaf French bread with herbs**
Heat oven to 375°F. Heat oil in 10-inch skillet; add all remaining ingredients except Parmesan cheese and French bread. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (8 to 10 minutes). Stir in 1/4 cup Parmesan cheese.
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 for 18 to 23 minutes or until heated through.
*Substitute 1/2 teaspoon dried rosemary, crushed.
**Substitute 1 (1 pound) loaf plain French bread.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #7019©1995Land O'Lakes, Inc.