Total Time: 25 min.

Prep: 15 min.

Cook: 10 min.

Yield: 4 servings.


  • 1 medium eggplant, sliced on the bias into 1/4-inch strips
  • 1 medium onion, peeled and sliced into 1/4-inch rounds
  • 1 green bell pepper, stem and seeds removed, sliced in 8 pieces
  • 1 medium yellow squash, sliced on the bias into 1/4-inch strips
  • 1/2 cup canola oil
  • 1 tablespoon minced garlic
  • 1 tablespoon Italian seasoning
  • 1/4 cup red wine vinegar
  • Salt and freshly ground black pepper
  • 1/4 cup green olives, finely chopped
  • 1/2 cup shredded mozzarella
  • 1 French baguette


  1. Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
  2. In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
  3. Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)