Fire Roasted Ratatouille Sandwich a Roasted Garlic Aioli and Fresh Cut Watermelon Recipe Video
Ingredients
| Yellow squash | 1 Small, sliced length-wise | |
| Zuchinni | 1 Small, sliced length-wise | |
| Eggplant | 1 Small, sliced length-wise | |
| Sweet onion | 1⁄2 Medium, sliced in thick rings | |
| French baguette | 1 Medium | |
| Vine tomatoes | 2 Medium, sliced thick | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Basil | 2 Tablespoon, chiffonade | |
| Balsamic vinegar | 10 Medium | |
| Mayonnaise | 1⁄4 Cup (4 tbs) | |
| Watermelon | 1⁄4 Cup (4 tbs), slice (For deep frying) | |
| Kosher salt | To Taste | |
| Cracked pepper | To Taste |
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.
SERVING
7. Plate and serve as main course.
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.
SERVING
7. Plate and serve as main course.
Chef
