Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Water |
| 2 tablespoons | Lemon Juice |
| 2 tablespoons | Balsamic Vinegar |
| 1 tablespoon | Fresh Rosemary; Minced |
| 2 teaspoons | Dried Italian Seasoning |
| 2 teaspoons | Olive Oil |
| ½ teaspoon | Pepper |
| 2 | Garlic Cloves; Minced |
| 2 cups | Eggplant; Peeled And Cubed |
| 1½ cup | Yellow Squash; Cubed |
| 1 cup | Red Bell Pepper; Chopped |
| 1 cup | Tomato; Cubed |
| 16 ounces | French Bread; Cut Lengthwise |
| 6 ounces | Mozzarella Cheese; Part Skim Milk, Sliced |
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@...> on Aug 11, 1999, converted by MM_Buster v2.0l.