0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains Vegetarian Vegtime5 8 Servings

INGREDIENTS

1/2 c Olive oil
2 Garlic cloves, minced
1 Eggplant
Peeled and sliced 1/2 inch
thick
2 Red bell peppers, quartered
1 Vidalia or other sweet onion
Sliced1/2 inch thick
1 Portobello mushrooms, up to
1 Loaf Italian or French
country bread
1 1/4 to 1 1/2 lbs.
1/2 c Pesto, recipe follows
2 Vine-ripened tomatoes
sliced
5 oz Provolone cheese, thinly
sliced
1 c Packed fresh basil leaves
1 c Packed fresh cilantro leaves
2 Cloves garlic
1/4 c Pine nuts
1/3 c Olive oil
3 T Grated Parmesan cheese
Salt and freshly ground
black pepper to taste

INSTRUCTIONS

2
SERVINGS LACTO  This sandwich loaf can be assembled up to one day in
advance and  refrigerated in its foil wrapper. To serve, bring to room
temperature  or heat for about 30 minutes over low coals or in the
oven, turning  occasionally.  Prepare a medium-hot fire in charcoal
grill or preheat a gas grill. In  small bowl, combine oil and garlic.
Brush mixture over eggplant  slices, peppers, onion slices and
mushrooms.  Grill vegetables, turning occasionally, until well browned,
10 to 15  minutes. Remove vegetables from grill as they are done.
Reduce  temperature of grill by spreading out coals or by reducing
flame on  gas grill to low.  Slice bread in half lengthwise. Remove
some of the interior of loaf to  create a hollow space for stuffing
vegetables. Brush inside of loaf  with remaining oil and garlic, then
spread with pesto. Layer half the  provolone, then grilled vegetables,
tomatoes and remaining provolone  over bottom half of bread. Position
top half of bread. Wrap entire  loaf in foil.  Serve at room
temperature, or if desired, place loaf on a low-heat  spot on grill,
away from direct heat, cover grill and bake until  bread is lightly
toasted and cheese is melted, 10 to 15 minutes. (Do  not allow bread to
scorch.) Unwrap the loaf, slice into wedges and  serve hot.  PESTO: in
food processor or blender, combine basil, cilantro, garlic  and pine
nuts and process until finely chopped. With motor running,  slowly pour
in oil and process until mixture forms a paste. Add  Parmesan cheese,
salt and pepper and pulse on/off to combine. Let  stand for 30 minutes
to allow flavors to develop.  Recipe excerpted from The Vegetarian
Grill, by Andrea Chesman,  Copyright 1998, with permission from Harvard
Common Press, 535 Albany  St., Boston MA 02118.  PER SERVING: 461 CAL.;
14G PROT.; 22G TOTAL FAT (6G SATFAT); 41G  CARB.; 17MG CHOL.; 660MG
SOD.; 5G FIBER.  Converted by MC_Buster.  By Kathleen
<schuller@ix.netcom.com> on Feb 27, 1999.  Recipe by: Vegetarian Times,
July 1998, page 42  Converted by MM_Buster v2.0l.

A Message from our Provider:

“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 322
Calories From Fat: 273
Total Fat: 31g
Cholesterol: 13.9mg
Sodium: 231mg
Potassium: 325.7mg
Carbohydrates: 6.1g
Fiber: 3.8g
Sugar: <1g
Protein: 8.1g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?