Roasted Ratatouille Soup With Croque Monsieur

• None None FOR THE ROASTED RATATOUILLE SOUP
• 1 medium eggplant, chopped
• 8 oz cherry tomatoes, halved
• 1 None yellow pepper, seeded and chopped
• 1 None zucchini, chopped
• 3 cloves garlic, skin on
• 1/4 cup olive oil
• 1 None red onion, chopped
• 4 cups vegetable stock
• 1 can (14 oz) diced tomatoes
• 2 tbsp finely chopped basil, plus additional leaves, to serve
• None None FOR THE CROQUE MONSIEUR
• 8 slices rustic bread
• 2 tbsp dijonnaise
• 4 slices ham or salami
• 4 slices mozzarella or Swiss cheese
• 2 tbsp butter, softened

1. Preheat the oven to 400u0b0F. Line a baking pan with parchment paper. Combine eggplant, cherry tomatoes, pepper, zucchini, garlic and 2 tbsp oil in a large bowl. Season to taste. Spread in a single layer on prepared pan. Bake 25-30 mins, until tender and golden.
2. Heat remaining oil in a large saucepan on high heat. Saute onion 3-4 mins, until tender. Squeeze garlic from skins into a small bowl. Mash with a fork and add to onions with baked vegetables.
3. Stir in stock and diced tomatoes; bring to a boil. Reduce heat to medium. Simmer, uncovered, 10-15 mins. Season to taste and stir in chopped basil.
4. Meanwhile, for the croque monsieur, spread half the bread slices with diionnaise. Top with ham, mozzarella and remaining bread. Butter outsides of sandwiches. Fry sandwiches 1-2 mins each side, or toast in a sandwich press, until golden and melted.
5. Sprinkle soup with additional basil leaves. Serve with toasted sandwiches.

roasted, eggplant, cherry tomatoes, yellow pepper, zucchini, garlic, olive oil, red onion, vegetable stock, tomatoes, basil, bread, dijonnaise, ham, mozzarella, butter

Taken from recipes-plus.com/api/v2.0/recipes/36186 (may not work)