| 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" <sherilyn70@columbus.rr.com> on Sep
15, 1999, converted by MM_Buster v2.0l.
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