Roasted Ratatouille and Mozzarella Appetizers
Prep Time: 35
Cook Time: 8
Serves: Makes: 32 appetizers
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® Fancy Shredded Mozzarella Cheese
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.