Ratatouille Stuffed Herb Bread

• 6 tablespoons olive oil or 6 tablespoons vegetable oil
• 12 cup roma tomato, coarsely chopped
• 12 cup onion, coarsely chopped
• 1 cup eggplant, chopped 1/2-inch pcs
• 12 cup red bell pepper, chopped 1/2-inch pcs
• 12 cup yellow bell pepper, chopped 1/2-inch pcs
• 1 teaspoon chopped fresh rosemary or 12 teaspoon dried rosemary, crushed
• 1 teaspoon finely chopped fresh garlic
• 14 teaspoon salt
• 14 teaspoon freshly ground coarse black pepper
• 12 cup freshly grated parmesan cheese
• herbed French bread or plain French bread

1. Heat oven to 375F.
2. Heat oil in 10-inch skillet, add all remaining ingredients except Parmesan cheese and French bread.
3. Cook over medium heat, stirring occasionally, until vegetables are crisply tender, about 8 to 10 minutes.
4. Stir in 1/4 cup Parmesan cheese.
5. Slice French bread with serrated knife, cutting 2/3rds through loaf, diagonally into 1" slices.
6. Spoon about 2 tablespoons vegetable mixture between each slice.
7. Sprinkle top of bread with remaining Parmesan cheese.
8. Wrap in aluminum foil; place onto ungreased baking sheet.
9. Bake for 18-23 minutes or until heated through.

olive oil, roma tomato, onion, eggplant, red bell pepper, yellow bell pepper, fresh rosemary, fresh garlic, salt, black pepper, parmesan cheese, bread

Taken from www.food.com/recipe/ratatouille-stuffed-herb-bread-151764 (may not work)