Ratatouille Soup and Pesto Melt

I put together a meal today where I can use those little bits of this and that produce and more before I buy new tomorrow!  The recipe for Ratatouille Soup was inspired by one in this month's issue of Food Network Magazine.  Here's my version:

Ratatouille Soup
(Serves 3)

1 small thin Eggplant
1/2 Yellow Squash
1 clove Garlic, minced
1 Green Onion, minced 
1 tsp. Olive Oil
Saute vegetables in olive oil for about 8 minutes to soften.  Add:

1 cup Diced Tomatoes
1 cup Low Sodium Vegetable Broth
1/4 cup chopped fresh Parsley
2 Tbsp. fresh Oregano
1/2 tsp. Italian Seasoning.  
Simmer about 20 minutes

.Pesto Melts
(Serves 2)

Pesto:
3 cloves Garlic
1 Tbsp. Olive Oil
1 Tbsp. Walnuts
1 Tbsp. Tahini
2 Tbsp. fresh Parsley
1 1/2 cups Greens (Spring Mix and Lettuce from my container garden)
Chop fine in food processor, stopping blade a few times to scrape down contents.


2 slices 7 Grain Bread 
1 Tbsp. Earth Blend Buttery Spread
Place bread, with buttery spread in heated non-stick pan.  Add:

1/2 the Pesto mix
Spread to cover top of bread.
1 oz. Mozzarella pearls, cut in half
2 Kalamata Olives, diced     
Grill till the bottom is toasty.  Then place open faced sandwiches in the toaster oven to melt the cheese. 

While I made the sandwiches, Bob cut a mango and the remaining fresh strawberries for a colorful fruit bowl.