Veggie baguette

Yield: 1 Servings

Measure Ingredient
1 \N Yellow squash 6-8 inch
1 \N Zucchini 6-8 inch
1 \N Red bell pepper
2 slices Purple onion, 1/4 inch thick
2 teaspoons Olive oil, or olive oil spray (up to 3)
1 \N Fresh baguette, 12 inch size or half of a full sized one
2 tablespoons Part-skim mozzarella
\N \N Basil, fresh or dried, optional
\N \N Ff or lf mayo, optional

(2 servings-adjust as necessary) Slice both squashes lengthwise, about ¼ inch thick. Cut pepper in half, and remove seeds. On a large cookie sheet, lay slices of squash and onion, and lay peppers skin side up. Brush all but peppers lightly with olive oil or use olive oil spray, and place under broiler. (Our broiler is not very hot, so it took about 5 minutes before the peppers started to char-your time may be different) Leave veggies until peppers char-remove peppers and place in paper bag, or heavy plastic bag and close bag to steam peppers.

Turn rest of veggies over, respray or rebrush if desired, and broil another 2 minutes or so, until veggies are tender, but not cooked beyond recognition.

In the meantime, cut baguette into halves, and slice each half lengthwise.

On bottom half, place one tb cheese. On top half, smear a tsp of mayo and sprinkle with basil if desired. When peppers have steamed 5 minutes, remove from bag, and remove skin. Cut halves one more time to make quarters. Layer veggies on each sandwich over the cheese. You will probably have too much for just the two sandwiches, but we ate the extras on the side. Posted to Digest eat-lf.v097.n166 by Nicki Eger <eger@...> on Jun 30, 1997

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