Roasted Ratatouille Appetizer
Ingredients
- 1 medium eggplant (1lb) 1/2" dice, peeled
- 2 small zucchini, 1/4" dice
- 1 medium onion, 1/4" dice
- 1 medium red bell pepper, 1/4" dice
- 1/4 cup olive oil
- 3 tablespoon lemon juice
- 3 cloves garlic, chopped
- 2 teaspoon basil
- 1 teaspoon oregano
- salt to taste
- 8 ounce can stewed tomatoes, chopped
- French or Italian bread
- shredded mozzarella cheese
Instructions
Combine eggplant, zucchini, onion and bell pepper in a large shallow roasting pan. In a small bowl, combine oil, lemon juice, garlic, basil, oregano and salt and mix well. Pour over vegetables and mix well. Bake at 450 degrees for 10 minutes, stir in stewed tomatoes and bake for an additional 15 minutes. Place 1 tablespoon of the mixture on each slice of the bread and top with the shredded cheese. Bake at 450 degrees on a foil covered baking sheet for 6 to 8 minutes or until cheese is melted.