Ratatouille Stuffed Herb Bread
30 min
55 min


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 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

  1. STEP 1

    Heat oven to 375°F.

  2. 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.

  3. 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.


9Fat (mg)
5Cholesterol (mg)
330Sodium (mg)
22Carbohydrates (g)
2Dietary Fiber
5Protein (g)


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