Ratatouille Grilled Cheese

  • 2-4 SERVINGS
Find us in the bakery or deli


  • 1 lb eggplant
  • 1 lb red bell or yellow pepper
  • 1 lb zucchini
  • Olive oil, as needed
  • Kosher salt, as needed
  • Cracked black pepper, as needed
  • 2 Stonefire Garlic Naan
  • 2 tbsp prepared sun-dried tomato pesto
  • 8 oz Fontina cheese


  • Preheat your oven to 400° F.
  • Slice the eggplant and zucchini into 1/4" rounds.
  • Slice the bell pepper into 1/2" strips, discarding the core.
  • Arrange all of the veggies on a lined sheet pan and drizzle generously with olive oil. Season with salt and pepper.
  • Roast the vegetables for 15 to 20 minutes, or until they're beginning to crisp and brown on one side.
  • Flip them all over, drizzling with additional oil if needed.
  • Continue roasting another 15 minutes or until the eggplant and zucchini is golden brown and crisp around the edges and the peppers are charred.
  • While the veggies are roasting, shred your cheese. Fontina worked great here and let the veggies shine. Another mild, melting cheese will also work, such as whole milk mozzarella.
  • Preheat your cast iron grill pan or skillet.
  • Spread the tops of each garlic naan with tomato pesto.
  • Now for half of the shredded cheese...followed by all of those roasted veggies. It's always amazing how a whole pan of veggies wilts down to what can fit between a sandwich!
  • Finally, add the rest of the cheese. Press the remaining naan over the top, pesto side down.
  • Lightly oil your grill pan, then carefully transfer the sandwich onto the pan. It's helpful to use two spatulas, one underneath each side. After a couple minutes, carefully flip the sandwich over to grill the other side for another minute or so until the cheese has melted.
  • As much as you'll want to devour this right away, let it cool for a minute or so until it's safe to handle!
  • Slice into quarters and serve warm! The smoky, crispy grilled garlic naan is to die for with melted cheese and tender roasted veggies.

Recipe by Kitchenista Diaries

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