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Recipes

Roasted Ratatouille and Mozzarella Appetizers

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INGREDIENTS

  • 1 medium eggplant, peeled, cut into 1/2-inch pieces
  • 2 medium zucchini, cut into 1/2-inch pieces
  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 1/4 cup olive oil
  • 3 Tbsp. fresh lemon juice or balsamic vinegar
  • 3 cloves garlic, minced
  • 2 tsp. dried basil
  • 1 tsp. dried oregano leaves
  • 1 tsp. salt
  • 1 can (8 oz.) stewed tomatoes, undrained and chopped
  • 32 slices (3-inch diameter) French or Italian bread, toasted
  • 2 cups (8 oz.) Sargento® Fancy Shredded Mozzarella Cheese
 

DIRECTIONS

  • 1

    Combine eggplant, zucchini, onion and bell pepper in large shallow roasting pan. In small bowl, combine oil, lemon juice, garlic, basil, oregano and salt; mix well. Drizzle over vegetables, tossing to coat.

  • 2

    Bake in preheated 450°F oven 25 minutes or until vegetables are tender, stirring after 10 minutes of roasting time. Stir in stewed tomatoes with liquid.

  • 3

    Top each toast slice with heaping 1 tablespoon vegetable mixture; sprinkle with 1 tablespoon cheese. Place on foil-lined baking sheet. Bake at 450°F 6 minutes or until cheese is melted. Serve warm or at room temperature.

Roasted Ratatouille and Mozzarella Appetizers

SUMMARY

  • Prep Time: 35 minutes
  • Cook Time: 8 minutes
  • Yield: Makes: 32 appetizers

HELPFUL HINTS

 

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See Nutrition Facts

Makes: 32 appetizers

Amount Per Serving

Calories 137

Total Fat 3.7g

Saturated Fat 1.3g

Trans Fat 1.7g

Polyunsaturated Fat 0.5g

Cholesterol 4g

Sodium 300g

Carbohydrates 21g

Protein 6g

Dietary Fiber 2g

Vitamin A 17g

Vitamin C 7g

Calcium 66g

Iron 1g