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Sausage Ratatouille Panini

Ingredients

  • Cooking spray
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1 medium eggplant, cut into 8 slices (each 1/4 inch thick)
  • 1 medium zucchini, cut into 8 slices (each 1/4 inch thick)
  • 1 red bell pepper, seeded, quartered
  • 4 ciabatta rolls, horizontally cut in half, toasted
  • 1 lb. dry cured sausage
  • 1 cup shredded reduced-fat Mozzarella cheese
  • 8 large fresh basil leaves

Directions

  • 1. Preheat standard oven to 350°F. Coat full sheet pan with cooking spray; set aside.
  • 2. Whisk vinegar, oil, salt and pepper in a bowl; set aside.
  • 3. Place eggplant, zucchini and red pepper in single layer in prepared pan. Brush both sides of vegetables with 2 Tbsp. of the vinegar mixture. Spray vegetables with cooking spray. Place in salamander or broiler, 7 to 8 minutes, turning after 4 minutes. Spray again with cooking spray and continue cooking until crisp-tender. Remove from broiler; set aside.
  • 4. Lightly spread remaining 1 Tbsp. of the vinegar mixture on cut surfaces of rolls.
  • 5. Heat sausage in salamander or broiler 5 to 6 minutes, turning occasionally, until internal temperature reaches 165°F. Cut sausage horizontally in half, then into 8 equal pieces.
  • 6. Divide vegetables, cheese, basil and sausage on bottom half of rolls. Cover with top of rolls. Spray both sides of rolls with cooking spray.
  • 7. Place sandwiches on half sheet pan coated with cooking spray. Place a second half sheet pan over sandwiches. Place a large can of vegetables OR heavy skillet in top sheet pan. Bake sandwiches 8 to 10 minutes or until heated through and cheese is melted. Serve warm.
  • Nutritional information per serving: Calories 615; Total Fat 41g; Saturated Fat 17g;
  • Trans. Fat 0g; Cholesterol 93mg; Sodium 1941mg; Total Carbohydrate 35g; Dietary Fiber 5g;
  • Total Sugars 9g; Protein 29g

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