Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 slices | Italian bread, cut -- 1/4\"+ |
| \N \N | Thick |
| \N \N | Garlic |
| \N \N | Olive oil |
| \N \N | Several lg |
| \N \N | Legnthwise |
| 1 large | Eggplant, thick sliced -- |
| \N \N | Lengthwise |
| \N \N | Balsamic vinegar |
| 2 larges | Red bell peppers -- |
| \N \N | Peeled/seeded |
| 1 large | Red onion, thinly sliced -- |
| \N \N | In rings |
| \N \N | Flour |
| \N \N | Salt and pepper -- to taste |
| 8 mediums | Slices |
| \N \N | Zucchini, thick sliced -- |
| \N \N | Mozzarella cheese |
Rub the bread slices gerously on one side with garlic, then brush wigh olive oil and set aside. Rub zucchini and eggplant slices with olive oil; then sprinkle with basalmic vinegar; set aside. Toss onion rings with flour; shake off excess.
In a small pan, warm vegetable oil over high heat and saute onions until golden, about 3 mins.; set aside. Grill zucchini and eggplant until tender and golden, about 5 mins; set aside. Grill bread, unoiled side down first; turn and grill other side.
Layer the eggplant, red pepper and zucchini on grilled bread, oiled side up; salt and pepper to tast. Top with mozzarella and put under the broiler just long enough to melt the cheese. Sprinkle on onion rings. Cut in two and serve immediately.
This is a really good open face sandwich.
Recipe By : Cecil AT
From: Cuponquen@... Date: Sun, 12 Nov 1995 21:45:56 -0500 File