| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Sami | Sandwiches | 8 | servings |
INGREDIENTS
| 1/4 | c | Balsamic Vinegar |
| 2 | tb | Olive Oil |
| 1 | tb | Fresh Basil |
| 2 | ts | Molasses |
| 1 1/2 | ts | Fresh Thyme |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 3 | md | Zucchini; Sliced 1/4" Thick |
| 1 | md | Yellow Bell Peppers; Cut Into 6 Wedges |
| 2 | md | Red Bell Peppers; Cut Into 6 Wedges |
| 1 | lg | Onion; Cut Into 1/2" Slices |
| 16 | oz | French Bread Loaf |
| Vegetable Cooking Spray | ||
| 3/4 | c | Crumbled Feta Cheese |
| 2 | tb | Fat-Free Mayonnaise |
| 1/4 | c | Grated Fresh Parmesan Cheese |
INSTRUCTIONS
Combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add zucchini, bell peppers, and onion; seal bag, and marinate in refrigerator 2 hours, turning bag occasionally. Remove vegetables from bags, reserving marinade. Set vegetables aside. Cut bread loaf in half horizontally, and brush 3 tablespoons reserved marinade over cut sides of bread; set bread and remaining marinade aside. Place vegetables in a wire grilling basket coated with cooking spray. Prepare grill. Place grilling basket on grill rack; grill 5 minutes, basting occasionally with remaining marinade. Turn basket over; grill 2 minutes, basting occasionally. Place bread, cut sides down, on grill rack, and grill an additional 3 minutes or until vegetables are tender and bread is toasted. Combine feta cheese and mayonnaise in a bowl; stir well. Spread mayonnaise mixture evenly over cut sides of toasted bread; place grilled vegetables on bottom half of bread. Sprinkle Parmesan cheese over the vegetables; top with top half of bread. Cut loaf into 8 pieces. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <[email protected]> on Sep 15, 1999, converted by MM_Buster v2.0l.
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