| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Sami |
April 1995 |
1 |
servings |
INGREDIENTS
| 8 |
lg |
Garlic cloves; peeled |
| 1 |
ts |
Plus 3 tablespoons olive oil; (preferably |
|
|
; extra-virgin) |
| 2 |
|
Red bell peppers; halved, seeded |
| 4 |
|
Eggplant slices; (1/2-inch-thick) |
| 1 |
md |
Zucchini; cut lengthwise into |
|
|
; 4 slices |
| 4 |
lg |
Fresh shiitake mushrooms; stems removed |
| 8 |
|
Green onions; roots and 4 inches |
|
|
; of green tops |
|
|
; trimmed |
| 2 |
ts |
Minced fresh thyme or 3/4 teaspoon dried |
| 3 |
tb |
Slice fresh basil |
| 2 |
tb |
Balsamic vinegar |
| 4 |
lg |
Whole-grain rolls; halved, toasted |
| 1 |
|
Tomato; thinly sliced |
INSTRUCTIONS
Preheat oven to 350F. Place garlic in custard cup; drizzle with 1 teaspoon
oil. Cover with foil; bake until garlic is tender, about 35 minutes. Cool
and mash garlic.
Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil
peppers, rounded side toward heat, until peppers are charred, about 10
minutes. Wrap in paper bag; let stand 10 minutes. Peel peppers. Transfer to
platter.
Arrange eggplant, zucchini, mushrooms and green onions on baking sheet.
Brush vegetables on each side with 1 tablespoon oil. Season with salt and
pepper. Grill or broil vegetables until golden and tender, turning once,
about 6 minutes per side. Cut green onions into 2-inch pieces. Transfer
vegetables to same platter. Sprinkle with thyme and basil.
Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season
with salt and pepper. Drizzle dressing over vegetables.
Spread rolls with mashed garlic, dividing equally. Top each roll with
tomato slices, then roasted pepper, eggplant, zucchini, green onions and
mushroom.
Serves 4.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 196 Calories (kcal); 1g Total Fat; (5% calories from fat); 9g
Protein; 45g Carbohydrate; 0mg Cholesterol; 45mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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