Warm Ratatouille Salad Sandwich

Author

Nuwave

Servings

4

Category

Main Dishes

Ingredients

• 1 red pepper, quartered
• 1 small eggplant (12 oz), sliced into ¼-inch-thick rounds
• 1 medium zucchini (6 oz), sliced lengthwise into ¼-inch-thick strips
• 1 small summer squash (6 oz.), sliced lengthwise into ¼-inch-thick strips
• 6 plum tomatoes, each halved
• 2½ T olive oil, divided
• Sea salt to taste
• Freshly ground black pepper to taste
• 2 T red wine vinegar
• ¼ c fresh basil, leaves torn
• 4 c baby arugula
• 2 large thick slices sourdough or country bread
• 1 clove garlic, halved
• 4 oz fresh mozzarella, sliced

Directions

1. In a large bowl, toss vegetables with 1½ T oil, ½ t salt, and ½ t pepper.
2. Lay all vegetables, eggplant and tomatoes, in Air Fry Basket.
3. Preheat the Bravo and set to bake at 450°F for 6 min.
4. Place Basket on cooking rack in position 3. Bake until lightly charred and tender, 3-4 min.
5. Remove and transfer eggplant and tomatoes only back to bowl. Remove the remaining vegetables and transfer to a cutting board.
6. Slice peppers, zucchini, and squash. Add to bowl with eggplant and tomatoes. Gently toss with vinegar, basil, and arugula.
7. Brush bread slices with remaining 1 T oil. Place in enamel baking pan. Set to toast at 450°F for 3 min.
8. Remove slices and rub both sides with cut side of garlic clove.
9. Cut each slice of bread in half and transfer to plates. Spoon salad and any juice over bread. Top with mozzarella and serve.