Ratatouille rolls is a vegetarian sandwich that’s a spin on ratatouille, but the eggplant that’s typical of ratatouille is replaced with mushrooms for faster cooking. Strict vegans can omit the cheese; dieters can omit the roll!
- 1 28-ounce can plum tomatoes, drained and chopped
- 1 pound cremini or portobello mushrooms, stems trimmed and cut into bite-size pieces
- 2 medium zucchini, sliced 1/8 inch thick
- 1/2 large onion, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Freshly ground black pepper
- 2 tablespoons olive oil
- 4 large crusty sandwich rolls
- 8 ounces shredded mozzarella or cheddar cheese (2 cups)
- Add the tomatoes, mushrooms, zucchini, and onion to a large microwave-safe bowl. Add the salt, garlic powder, and a couple of grinds of pepper. Drizzle with the oil, cover with a vented lid or loosely with some plastic wrap, and microwave on high for 10 minutes.
- Meanwhile, using a sharp serrated knife, cut off the top inch of each roll and set aside. Use your fingers to remove most of the bread from inside the rest of the roll, leaving about a half-inch thickness on all sides.
- Sprinkle half the cheese into the bottom of the rolls. Fill each roll not quite to the top with the ratatouille. Top with the remaining cheese and cover with the roll tops you removed earlier.