Provençal hero

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 \N 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.

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