2 tablespoons water
Preheat oven to 425°.
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon minced fresh or 1 teaspoon dried rosemary
2 teaspoons dried italian seasoning
2 teaspoons olive oil
1/2 teaspoon pepper
2 garlic cloves, minced
2 cups (1-inch) cubed peeled eggplant (about 1 medium)
1 1/2 cups (1-inch) cubed yellow squash (about 2 small)
1 cup (1-inch) cubed red bell pepper (about 1 large)
3/4 cup (1-inch) cubed zucchini (about 1 small)
1 cup (1-inch) cubed tomato (about 1 large)
1 (16-ounce) loaf french bread, cut in half lengthwise
6 (1-ounce) slices part-skim mozzarella cheese
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.
Yield: 6 sandwiches.
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