| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Sami |
Sandwiches |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Water |
| 2 |
tb |
Lemon Juice |
| 2 |
tb |
Balsamic Vinegar |
| 1 |
tb |
Fresh Rosemary; Minced |
| 2 |
ts |
Dried Italian Seasoning |
| 2 |
ts |
Olive Oil |
| 1/2 |
ts |
Pepper |
| 2 |
|
Garlic Cloves; Minced |
| 2 |
c |
Eggplant; Peeled And Cubed |
| 1 1/2 |
c |
Yellow Squash; Cubed |
| 1 |
c |
Red Bell Pepper; Chopped |
| 1 |
c |
Tomato; Cubed |
| 16 |
oz |
French Bread; Cut Lengthwise |
| 6 |
oz |
Mozzarella Cheese; Part Skim Milk, Sliced |
INSTRUCTIONS
Preheat oven to 425?. Combine first 8 ingredients in a large bowl; stir
with a whisk. Add eggplant, yellow squash, bell pepper, and zucchini; toss
gently. Place vegetable mixture in a jelly roll pan. Bake at 425? for 20
minutes or until vegetables are tender, stirring occasionally. Combine
roasted vegetables and cubed tomato, and toss gently. Arrange vegetable
mixture on bottom half of loaf, and top with cheese slices and
top half of loaf. Place loaf on a jelly roll pan, and bake at 425? for 5
minutes or until cheese melts. Cut loaf crosswise into 6 pieces.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Aug
11, 1999, converted by MM_Buster v2.0l.
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