| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Appetizers, Lunches, Snacks, Sandwiches, Summer |
8 |
servings |
INGREDIENTS
| 1 |
sm |
Eggplant; peeled and sliced thick |
| 1 |
|
Sweet red pepper; quartered |
| 1 |
md |
Tomato; halved |
| 1 |
sm |
Onion; sliced thick |
| 2 |
tb |
Olive oil |
| 2 |
ts |
Minced garlic |
| 1/2 |
ts |
Crushed dried rosemary |
| 1 |
|
Round loaf Italian bread; (8" diameter) |
| 2 |
tb |
Nonfat plain yogurt |
| 3 |
tb |
Balsamic vinegar |
| 2 |
ts |
Grated Parmesan cheese |
| 1/2 |
c |
Tightly packed spinach leaves |
INSTRUCTIONS
Preheat the oven to 400'F. Coat a large baking sheet with no-stick spray.
Arrange the eggplant, peppers, tomatoes, and onions on the sheet. Brush
with the oil. Sprinkle with the garlic and rosemary. Bake for 45 minutes,
or until golden brown and tender.
Split the bread horizontally and scoop out the interior, leaving a 1"
shell. (Reserve the bread for another use.) Spread the yogurt over the
bottom of the shell, then sprinkle with the vinegar. Arrange the vegetables
in the bottom of the shell. Sprinkle with the Parmesan. Top with the
spinach. Place the top of the bread over the filling. Wrap tightly in
plastic wrap and refrigerate for 30 minutes, or until chilled. Cut to 8
wedges.
Makes 8 wedge
To freeze, pack the cooled roasted vegetables tightly into freezer-quality
plastic containers, To use, thaw overnight in the refrigerator.
NOTES : This easy sandwich, inspired by those served 'n the south of
France, makes a great brown-bag lunch because it keeps for several hours
without getting soggy. Cut into smaller portions, it's an
out-of-the-ordinary party appetizer. Stockpile the roasted vegetables and
the loaf of Italian bread separately in your freezer to thaw for quick
sandwich assembly.
Recipe by: Prevention's Freezer Cookbook - For the Freezer
Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by
MM_Buster v2.0l.
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