A Grilled Ratatouille Sandwich – made with slices of eggplant, zucchini, summer squash, and bell peppers – is the ultimate way to enjoy summer’s vegetable harvest. Enjoy it for lunch or dinner, hot or cold. This easy recipe is vegan with a gluten-free option.
Grilled Ratatouille Sandwiches
I was recently enjoying a Roasted Ratatouille Salad and I thought to myself, “you know what would make this even better? A sandwich! At this point in the summer, it was way to hot to turn on the oven, so I fired up the grill to cook the veggies, rather than roasting them.
In this sandwich, slices of eggplant, zucchini, summer squash, and red bell peppers are brushed with herbs and grilled to golden brown perfection. The cooked veggie slices are then placed onto rolls – the crustier the better. A thick layer of Garlicky White Bean Dip is the meal’s perfect complement.
What is Ratatouille?
No, ratatouille is not a cartoon rodent. It’s a stewed vegetable dish that originated in Nice, France. It’s traditionally made with tomatoes, onions, zucchini, eggplant, bell peppers, and garlic, along with herbs such as marjoram, basil, and thyme, or a mix of herbs, such as herbes de Provence.
How to Make Grilled Ratatouille Sandwiches
This sandwich is super easy to make!
When slicing your vegetables, you should aim for slices that are around 1/4-inch thick.
- First you should preheat your grill.
- Then you mix together the olive oil, garlic, and herbs.
- You then brush the olive oil mixture onto your vegetable slices.
- Next you grill the vegetables for 5 to 10 minutes on each side, until they’re soft with nice grill marks.
- To assemble your sandwich, you spread the White Bean Dip on each roll. Divide the vegetables up between the rolls and top with the lettuce leaves and tomato slices.
If you don’t have a grill, you can roast your vegetables in the oven.
- Preheat your oven to 400°.
- Place your vegetables on a baking sheet that’s been lined with parchment paper. (You may need two baking sheets.)
- Roast your vegetables for 20 to 30 minutes, or until they’re soft and golden. You should flip them after about 10 to 15 minutes, to insure even cooking on both sides.
How to Customize your Grilled Ratatouille Sandwich
It’s easy to make this recipe you’re own!
- If you follow a gluten-free diet, make sure your rolls are gluten-free.
- Instead of White Bean Dip, you can spread hummus or pesto on your sandwiches.
- You can omit any vegetable you don’t like from your sandwich.
- You can also add any vegetable you do like to your sandwich! Try adding asparagus spears or cauliflower slices.
This Grilled Ratatouille Sandwich just might end up becoming your favorite summertime sandwich – I know it is mine!
Grilled Ratatouille SandwichDianne
- 2 tablespoons olive oil
- 1 clove garlic minced
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 medium-sized eggplant sliced, about ¼-inch thick
- 1 medium-sized zucchini sliced, about ¼-inch thick
- 1 medium-sized summer squash sliced, about ¼-inch thick
- 1 red bell pepper cut into four large pieces
- 4 whole grain sandwich rolls
- ½ cup Garlicky White Bean Dip
- 4 large lettuce leaves
- 1 tomato sliced
- Preheat your grill to medium-high. If you’re using a grill pan, preheat it over a burner set to medium-high.
- In a small bowl, mix together the olive oil, garlic, and dried spices.
- Lightly brush the eggplant, zuccchin, squash, and bell pepper slices with the olive oil mixture.
- Grill the vegetables for about 5-10 minutes on each side, until tender and golden-brown.
- While the veggies are cooking, spread the white bean dip on the inside of the rolls.
- Divide the vegetables up between each roll and top with the lettuce leaves and tomato slices.
Other Sandwiches You Might Enjoy Include:
- Grilled Portobello Peach Sandwiches
- Lemon-Rosemary Grilled Tofu Sandwich
- Chickpea Salad Sandwiches
- Grilled Eggplant Sandwiches
More Grilled Recipes include:
- Grilled Pesto Tart from VBQ: The Ultimate Vegan Barbecue Cookbook by Nadine Horn and Jörg Mayer
- Grill and Chill Salad from Vegan Yack Attack on the Go by Jackie Sobon
- Grilled Wedge Salad
- Tofu Skewers