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Grilled Ratatouille Baguette

Name: Grilled Ratatouille Baguette
Prep time: 30 min
Total time: 30 min
Yield: 4 servings, 1/4 baguette (250 g) each
Ingredients: 2 small Japanese eggplant s, cut lengthwise into 1/4-inch-thick slices; 1 zucchini , cut lengthwise into 1/4-inch-thick slices; 1 yellow pepper , quartered; 1/4 cup <i>Kraft </i>Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing , divided; 1 whole wheat baguette (400 g); 1/4 cup <i>Philadelphia</i> 95% Fat Free Herb & Garlic Cream Cheese Product; 1 tomato , thinly sliced; 1/4 cup thinly sliced red onion s; 2 cups loosely packed baby spinach leaves

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Recipe By Kraft

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Prep Time

30
min.

Total Time

30
min.

Servings

4 servings, 1/4 baguette (250 g) each

What You Need

2 small Japanese eggplants, cut lengthwise into 1/4-inch-thick slices
Acme Fresh Market — 1 lb for $0.99 until 08/23
1 zucchini, cut lengthwise into 1/4-inch-thick slices
Acme Fresh Market — $0.99 until 08/23
1 yellow pepper, quartered
Acme Fresh Market — 1 lb for $2.99 until 08/23
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
1 whole wheat baguette (400 g)
1/4 cup Philadelphia 95% Fat Free Herb & Garlic Cream Cheese Product
1 tomato, thinly sliced
Aldi — $0.99 until 08/22
1/4 cup thinly sliced red onions
2 cups loosely packed baby spinach leaves
Aldi — $1.69 until 08/22

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Make It

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Heat barbecue to medium-high heat.
Spray barbecue grate with cooking spray. Toss eggplant, zucchini and peppers with 2 Tbsp. dressing. Grill 5 to 8 min. or until peppers are tender and lightly charred, turning all vegetables after 4 min. and brushing occasionally with some of the remaining dressing. Transfer peppers to small bowl; cover with plastic wrap. Brush eggplant and zucchini with remaining dressing; grill 3 to 4 min. or until tender and lightly charred. Remove from barbecue.
Cool peppers. Meanwhile, trim ends from baguette; cut baguette lengthwise in half. Remove enough bread from baguette halves to leave 3/4-inch-thick shells. Reserve trimmed ends and removed bread for another use.
Remove peels from pepper pieces; discard. Spread insides of bread shells with cream cheese product. Fill bottom half of baguette with eggplant, zucchini, peppers, tomatoes, onions and spinach; cover with top of baguette, pressing firmly into sandwich to secure.

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Kitchen Tips
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Substitute 1 cup drained jarred roasted red peppers for the grilled roasted yellow pepper pieces.

Note

You can use the trimmed baguette ends and removed bread to make fresh bread crumbs. Just process in food processor until fine crumbs form. Freeze in resealable plastic bag until ready to use as desired.

Servings

4 servings, 1/4 baguette (250 g) each

Healthy Living

Healthy Living

Diet Exchange

2 Carbohydrates
1 Fats

Nutrition Bonus

Try this tasty way to enjoy fresh vegetables. As a bonus, the yellow pepper provides an excellent source of vitamin C, per serving.

Nutritional Information

Serving Size 4 servings, 1/4 baguette (250 g) each
AMOUNT PER SERVING
Calories	270

% Daily Value
Total fat	6g
Saturated fat	1g
Cholesterol	5mg
Sodium	600mg
Carbohydrate	45g
Dietary fibre	9g
Sugars	9g
Protein	10g

Vitamin A	10 %DV
Vitamin C	160 %DV
Calcium	10 %DV
Iron	25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Grilled Ratatouille Baguette

What You Need

Make It

Kitchen Tips

Nutrition

Shortcut

Note

Servings

Healthy Living

Diabetes Center

Diet Exchange

Nutrition Bonus

Nutritional Information

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