Chipotle Pepper Sauce Italiano Marinade

Ingredients Weight Measure
Balsamic vinegar 2-1/2 oz.
Olive oil 2 oz.
TABASCO® brand Chipotle Pepper Sauce 5 Tbsp.
Basil, dry 1 Tbsp.
Onion, granulated 1 tsp.
Garlic, minced 3 Tbsp.
Oregano, dry 1 tsp.
Salt 2 tsp.
Sugar 1 tsp.
Black pepper 1/2 tsp.
Capers, minced 2 tsp.
Rosemary, fresh 2 tsp.
Thyme, dry 1 tsp.
Onion, granulated 1 tsp.


Ingredients Weight Measure
Eggplant, diced 1/4" 1-1/4 cups
Zucchini, diced 1/4" 1-1/4 cups
Yellow squash, diced 1/4" 1-1/4 cups
Red pepper, diced 1/4" 1-1/4 cups
Yellow pepper, diced 1/4" 1-1/4 cups
Chipotle Pepper Sauce Italiano Marinade (recipe above) 1-1/4 cups
Olive oil 1/4 cup + 2 Tbsp.
Herb cheese 5 oz.
Parmesan cheese 3 Tbsp.
Semolina bread, sliced 3/4" 25 slices
Italian parsley, fresh, chopped, for garnish 1/2 cup


  1. To prepare the Chipotle Pepper Sauce Italiano Marinade, combine all ingredients and mix well.
  2. To prepare Ratatouille, pour over your choice of egg plant, zucchini, yellow squash, mushrooms or peppers. Mix well and allow to marinate 2 hours refrigerated.
  3. Heat large skillet with 1/2 the olive oil. Drain marinade from vegetables and reserve.
  4. Add 1/2 the reserved marinade to skillet. Sauté 4-5 minutes. Stir and allow to reduce for 2 minutes. Add remaining 1/2 of marinade, repeat process and hold warm.
  5. Mix herb cheese, remaining olive oil and Parmesan cheese together. Spread equal portions over semolina bread.
  6. Toast in 425°F oven for 4-5 minutes.
  7. Plate 1 cup of ratatouille and 5 slices of herb toast for each serving. Top with parsley and serve.

Yield: 5 servings