Appetizers & Side Dishes
Ratatouille & Mozzarella Appetizers
Prep Time: 35 min | Cook Time: 8 min | Servings: 32 apps | Calories: 132
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Prep Time
35 min
Cook Time
8 min
Servings
32 apps
Calories
132
Take the savory flavors you love from classic ratatouille like chopped eggplant, zucchini, peppers, tomatoes, basil and oregano and put them on top of tiny toasts with Sargento® Shredded Mozzarella - Fine Cut melted on top to create delicious bite-size treats.
Ingredients
- 1 medium eggplant, peeled, cut into 1/2-inch pieces
- 2 medium zucchini, cut into 1/2-inch pieces
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1/4 cup olive oil
- 3 Tbsp. fresh lemon juice or balsamic vinegar
- 3 cloves garlic, minced
- 2 tsp. dried basil
- 1 tsp. dried oregano leaves
- 1 tsp. salt
- 1 can (8 oz.) stewed tomatoes, undrained and chopped
- 32 slices (3-inch diameter) French or Italian bread, toasted
- 2 cups (8 oz.) Sargento® Shredded Mozzarella - Fine Cut
Directions
- Combine eggplant, zucchini, onion and bell pepper in large shallow roasting pan. In small bowl, combine oil, lemon juice, garlic, basil, oregano and salt; mix well. Drizzle over vegetables, tossing to coat.
- Bake in preheated 450°F oven 25 minutes or until vegetables are tender, stirring after 10 minutes of roasting time. Stir in stewed tomatoes with liquid.
- Top each toast slice with heaping 1 tablespoon vegetable mixture; sprinkle with 1 tablespoon cheese. Place on foil-lined baking sheet. Bake at 450°F 6 minutes or until cheese is melted. Serve warm or at room temperature.
