Recipe: Open Face Ratatouille Sandwiches (with roasted vegetables)

OPEN FACE RATATOUILLE SANDWICHES

FOR THE ROASTED VEGETABLES:
1 pound eggplant, cut into 1-inch pieces
1 medium zucchini or yellow summer squash, cut into 1/4-inch-thick slices
1 medium red sweet bell pepper, cut into strips
1 small red onion, cut into 1/2-inch-thick wedges
1 tablespoon olive oil
1/2 teaspoon herbes de Provence* (or dried thyme), crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 medium plum tomatoes, each cut lengthwise into 6 wedges
FOR THE SANDWICHES:
8 ounces sliced Whole-wheat or white French bread, toasted (such as 8 small or 4 large half-inch-thick slices)
1 garlic clove, halved
2 tablespoons balsamic vinegar
Fresh thyme sprigs (optional, for garnish)

Preheat oven to 400 degrees F. Coat a large shallow roasting pan with nonstick cooking spray.

Add eggplant, zucchini, sweet pepper, and red onion to prepared pan. Drizzle with oil; sprinkle with herbes de Provence, salt, and black pepper. Toss to coat.

Roast vegetables for 30 minutes, tossing once.

Add plum tomatoes to roasting pan. Roast for 15 to 20 minutes more or until vegetables are tender and lightly browned in spots.

Meanwhile, rub toasted bread with the cut sides of the garlic clove.

TO SERVE:
Place two small slices or one large slice of the bread on each of four serving plates. Sprinkle balsamic vinegar over vegetables; toss gently to coat. Spoon warm vegetables on top of bread. If desired, garnish with fresh thyme sprigs.

*Herbes de Provence is a blend of dried herbs that's popular in southern French cooking. Although the mix can vary by manufacturer, it often includes basil, fennel, lavender, marjoram, rosemary, sage, savory, and thyme.

Makes 4 sandwiches
Source: Better Homes and Gardens Heart Healthy Living magazine, Summer 2007