From craving to table
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
On a large baking sheet, toss the eggplant, zucchini, bell peppers, onion, and tomatoes with olive oil, minced garlic, herbes de Provence, salt, and black pepper.
- 3
Spread vegetables in an even layer and roast for 20-25 minutes, stirring halfway, until tender and slightly caramelized.
- 4
Remove from oven, toss with chopped basil, and let cool slightly.
- 5
Optional: Spread a thin layer of black olive tapenade on one side of each baguette piece.
- 6
Pile the roasted ratatouille vegetables generously onto the bottom half of each baguette piece.
- 7
Top with extra fresh basil leaves, if desired, and close the sandwiches.
- 8
Serve warm or at room temperature. Enjoy!