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Fire Roasted Ratatouille Sandwich a Roasted Garlic Aioli and Fresh Cut Watermelon Recipe Video

  • 2servings
  • 70minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Yellow squash 1 Small , sliced length-wise

  2. Zuchinni 1 Small , sliced length-wise

  3. Eggplant 1 Small , sliced length-wise

  4. Sweet onion 12 Medium , sliced in thick rings

  5. French baguette 1 Medium

  6. Vine tomatoes 2 Medium , sliced thick

  7. Parmesan cheese 2 Tablespoon , grated

  8. Basil 2 Tablespoon , chiffonade

  9. Balsamic vinegar 10 Medium

  10. Mayonnaise 14 Cup (4 tbs)

  11. Watermelon 14 Cup (4 tbs) , slice (For deep frying)

  12. Kosher salt To Taste

  13. Cracked pepper To Taste

Instructions Jump to Ingredients ↑

  1. Directions MAKING 1. In a pan, add the 2/3 cup of olive oil and garlic cloves on medium heat for 25 minutes.

  2. Add the yellow squash, green zuchinni, purple eggplant, sweet onion and ripe tomatoes in a plate. Add 2 tablespoons of olive oil and season well with salt and pepper.

  3. Place the sliced seasoned veggies on a grill and cook until done.

  4. Slice the french baguette and place on the grill to heat up as well.

  5. In a bowl, add the Parmesan cheese, basil, balsamic vinegar and 2 tablespoons of the garlic aioli mix and mix well together. Season with salt and pepper.

  6. Layer the sandwich starting with a toasted piece of the french baguette and the roasted vegetables. Spread a generous portion of the Aioli mix on the other piece of baguette and close the sandwich.

  7. SERVING 7. Plate and serve as main course.

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