Say goodbye to a sad, soggy lunch with this colorful sandwich which will still taste fresh and fabulous hours later. A crunchy baguette is filled with creamy goat cheese and a pile of veggies that have been cooked until succulent and seasoned with a hint of smoky paprika. Shop the Market for your fresh veggies, cheese and bread.
- 4 tablespoons olive oil
- 1 small onion, roughly chopped
- ½teaspoon kosher salt
- 3 cloves garlic, minced
- 2 cups diced eggplant, cut into 1-inch cubes
- 1 small zucchini, cut into 1-inch cubes (about ½ cup)
- 2 ripe tomatoes, diced
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 6-inch slices, baguette
- 2½ ounces soft goat cheese
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add onions and ¼ teaspoon salt and saute until onions are translucent, about 5 minutes.
- Stir in the garlic and cook for 3 minutes. Add the eggplant and 1 tablespoon olive oil and cook, stirring occasionally, for 8 minutes or until the eggplant has softened.
- Stir in the zucchini, tomatoes, cumin, and paprika and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until all the vegetables are tender. Season with salt and pepper. Remove mixture from heat and let cool to room temperature.
- Divide the ratatouille mixture in two and pile it by the heaping spoonful into the baguettes. Garnish each one with goat cheese and press down on the top of the baguette to combine.
- Wrap sandwiches tightly with plastic film or wax paper or serve immediately.
Recipe courtesy of Sarah Karnasiewicz Real Simple