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Grilled Vegetable Sandwiches

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Italian Rosie, Vegetables, Breads, Low fat 6 Servings

INGREDIENTS

1 sm Eggplant; trimmed and cut into 1/4-inch rounds
1 md Yellow squash; trimmed, and cut into 1/4-inch rounds
1 md Zucchini; trimmed, and cut into 1/4-inch rounds
1 Red onion; trimmed and cut into 1/4-inch rounds
3 ts Italian seasoning
1/8 ts Cayenne pepper
Light vegetable oil cooking spray
2 Red bell peppers; roasted
2 Pizza dough baguettes
1 lg Tomato; cored and sliced
Black pepper; freshly ground to taste
2 tb Jalapeno pepper; chopped
8 Basil leaves; fresh
8 Arugula leaves
1 c Yogurt; plain, nonfat
3 tb Dijon-style mustard
Black pepper; freshly ground to taste
2 tb Cottage cheese; nonfat
1/8 ts Tabasco sauce
2 tb Shallot; minced (1 small)
1 Garlic clove; peeled and minced
1 ts Lemon juice; fresh squeezed

INSTRUCTIONS

DRESSING
Preheat the broiler.
Put all the dressing ingredients in a blender and mix at low speed until
smooth. Set aside.
Arrange the eggplant, yellow squash, zucchini, and onion in a single layer
on a cookie sheet. Sprinkle the Italian seasoning and cayenne pepper over
all of the rounds. Spray the vegetable oil over to coat lightly. Broil the
vegetables for about 5 minutes, until brown, turn the rounds over, and
brown the other side. Remove the cookie sheet, leaving the broiler on.
Quarter the roasted bell peppers.
Cut each of the baguettes in half lengthwise and scoop out the soft inner
dough. Place them on the broiler rack and toast for about 2 minutes per
side.
Put a few slices of tomato into the well in the bottom of each baguette.
Dust with black pepper and jalapeno pepper. Place 4 basil leaves, 4 arugula
leaves, and 4 pieces of roasted pepper on each baguette. Layer on Board:
FOOD BB Topic: BREADS,PIZZA,PASTA Subject: HELLLPPPP
To: BCEH00A Brian Ferris Date: 7/1/94 From: ASXV66A James Kilgore Time:
5:54PM ET
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 2,
1998

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