| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
French |
French/prov, Mediterrane, Vegetarian |
4 |
Servings |
INGREDIENTS
| 2 |
|
Plum tomatoes — cored and |
|
|
Halved |
| 2 |
|
Garlic cloves — bruised |
| 1 |
|
Zucchini, cut lengthwise |
|
|
Into 1/4-inch |
|
|
Slices |
| 1 |
|
Red bell pepper, quartered, |
|
|
Stems and |
|
|
Seeds removed |
| 1 |
md |
Red onion, halved lengthwise |
|
|
Cut into 1/2-inch half moons |
| 12 |
oz |
Eggplant cut into 1/4-inch |
|
|
Half moons |
| 2 |
tb |
Extra virgin olive oil |
| 2 |
tb |
Chopped parsley |
| 1/2 |
ts |
Dried rosemary |
| 1/4 |
ts |
Dried thyme |
|
|
Salt and freshly ground |
|
|
Black pepper |
| 4 |
|
Italian hero rolls or small |
|
|
Semolina loaves |
| 2 |
oz |
Anchovy fillets, drained and |
|
|
Rinsed |
| 2 |
c |
Trimmed arugula leaves |
INSTRUCTIONS
Preheat the oven to 400F.
Combine the tomato, garlic, zucchini, red pepper, onion, eggplant, and
olive oil in a large roasting pan or jelly-roll pan. Toss to coat with oil.
Bake, turning often, until the vegetables are browned and tender, about 45
minutes.
Meanwhile, chop the parsley, rosemary and thyme together. Stir into the
vegetables during the last 15 minutes of baking. Remove from the oven and
add salt and pepper to taste.
Preheat the broiler or toaster oven. Split the rolls open like a book and
toast until the cut sides are lightly golden. Divide the warm vegetables
among the rolls. Top each with 2 or 3 anchovy fillets. Scatter the arugula
on top. Fold the top of the roll over the filling and serve.
Posted to MC-Recipe Digest V1 #144
Date: Tue, 09 Jul 1996 10:37:41
From: PATRICIA KRAMER <PIK848@gnn.com>
Recipe By : Lighter, Quicker, Better/Sax & Simmons
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