Saturday, April 9, 2011

Vegan Ratatouille Hoagie with Sun-Dried Tomato Basil Vinaigrette

There’s just something about the smell of fresh baked crusty bread that makes you feel at home. Couple that with fresh organic grilled veggies, out-of-this-world Sun-dried Tomato Basil Vinaigrette, garnish it all with fresh tomatoes and crisp romaine and you have yourself an unforgettable and uber delicious sandwich. I've been thinking about this sandwich for a couple of days and wondered how to kick-up an ordinary grilled veggie sandwich. Well...I found it in an incredibleSun-dried Tomato Basil Vinaigrette that not only kicks up the volume, but sends this sandwich into another dimension. Please...don't skimp on this dressing, but rather slather it heavily for an incredible and unbelievable Vegan Ratatouille Hoagie that you won't soon forget.

Makes 4 servings
3-4 Japanese eggplant or 1 regular eggplant, sliced in 1/4"pieces lengthwise
3 medium zucchini, sliced in 1/4" pieces lengthwise
1 red bell pepper, sliced in quarters legthwise
1 green bell pepper, sliced in quarters lenghtwise
2 Portabello mushrooms, slice in 1/4' pieces
1 large beefsteak tomato, or two medium tomatoes thinly sliced
4 large romaine lettuce leaves
1 12oz loaf rustic Ciabatta bread 
Salt and pepper
Spray oil

Grill your vegetable using preferred method. (I use my panini grill). Spray lightly with canola oil prior to placing on grill. Grill both sides until you have some lovely grill marks. Season with salt and pepper. Set aside until all vegetable are grilled.

Preheat oven to 350 degrees F.

Cut Ciabatta loaf in half lengthwise. Place Ciabatta loaf into a 350 degree oven to brown for 10 minutes. Remove and set aside.

Meanwhile prepare your Sun-dried Tomato Basil Vinaigrette. You may prepare this ahead of time and refrigerate if desired. 

Spread both halves of Ciabatta generously with Sun-dried Tomato Basil Vinaigrette. Layer grilled veggies on top. Garnish with fresh sliced tomatoes and romaine. Slice into four sections and enjoy!

1/4 cup sun-dried tomatoes (jarred in olive oil)
2 teaspoons Dijon-style mustard
2 cloves garlic
1 small handful fresh organic basil
1/4 cup red wine vinegar
1/2 cup good extra virgin olive oil

Place the tomatoes in a food processor, add the mustard, garlic, basil and vinegar. Pulse until well blended.

Add the olive oil through the feeding tube. This dressing will be on the thick side. 

Add salt and pepper to taste and blend to combine.



  1. Scored some awesome eggplant from the FM yesterday. Gonna crank up the grill and make these for dinner. They look amazing. You did it again Carol.

  2. Cool Desiree...let me know how it turns out. xo

  3. Hiya Carol,
    Just wanted to let you know the sandwich was a huge hit and super amazing. Loved the dressing, so good.

  4. Thanks Desi, glad you guys enjoyed it. I always appreciate your feedback. Thanks for commenting. :)