Uptown roasted pepper grills
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Zucchini; Sliced Lengthwise |
| 2 | mediums | Yellow Squash; Sliced Lengthwise |
| Vegetable Cooking Spray | ||
| 1 | tablespoon | Chopped Fresh Oregano |
| 1 | tablespoon | Chopped Fresh Basil |
| ¼ | teaspoon | Pepper; Divided |
| ⅛ | teaspoon | Salt |
| 2 | pounds | Red Bell Peppers; Roasted And Peeled |
| 2 | Submarine Rolls | |
| 1 | Garlic Clove; Halved | |
| 12 | mediums | Basil Leaves |
| 4 | teaspoons | Red Wine Vinegar |
| 1 | teaspoon | Extra-Virgin Olive Oil |
| 4 | slices | Mozzarella Cheese; Part Skim Milk |
| Basil Sprigs | ||
Directions
Combine zucchini and yellow squash in a large bowl; lightly coat with cooking spray, and toss well to coat. Sprinkle oregano, chopped basil, ⅛ teaspoon pepper, and salt over squash mixture; toss well to coat. Preheat broiler. Arrange zucchini and squash sliced in a single layer on a baking sheet coated with cooking spray. Broil 3 minutes or until tender and brown.
Cut roasted bell peppers into 1 inch thick strips and set aside. Cut submarine rolls in half lengthwise. Rub cut sides of garlic over cut sides of rolls. Place rolls, cut side up, on baking sheet. Divide bell pepper strips, zucchini, yellow squash, and basil leaves evenly on roll bottoms.
Drizzle vinegar and oil evenly over sandwiches, and sprinkle with ⅛ teaspoon pepper. Place 1 mozzarella cheese slice over each sandwich, and broil 2 minutes or until cheese melts. Garnish with basil sprigs; if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Aug 24, 1999, converted by MM_Buster v2.0l.