| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
|
3 |
-4 |
INGREDIENTS
| 1 |
|
Eggplant |
| 1 |
|
Red or yellow bell pepper |
| 4 |
sl |
Vidalia onion |
| 4 |
sl |
Tomato |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Loaf french or italian bread; or french or italian bread rolls |
|
|
Mozzarella cheese; fat free, (I used reduced fat) |
|
|
Freshly ground Black Pepper |
INSTRUCTIONS
Scrub eggplant and slice into 1/4" slices (lengthwise if using italian
bread, crosswise if using rolls). Seed and clean bell pepper. Smear the
eggplant and pepper with the garlic and season with pepper. Get the grill
as hot as you can get it, and place the eggplant, bell pepper, and vidalia
onions on the grate (use cooking spray if necessary - food sticks to some
grates). Cook with lid down until vegetables are brown on one side, then
flip over to brown the other side (about 10 mins total). Cut bread or rolls
in half, place a slice of mozzarella on the bottom piece of bread and fill
with hot vegetables. Put tomato slices on top. Place top of bread loaf on
and slice in to four pieces. This is really good when you don't have a lot
of time but want a substantial meal. Also good when it's too hot to cook
inside.
Posted to fatfree digest by RWard2121@aol.com on May 29, 1999, converted by
MM_Buster v2.0l.
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