Provençale Hero
- 2 tablespoons water
- 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
- Preheat oven to 425u0b0.
- 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 425u0b0 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 425u0b0 for 5 minutes or until cheese melts. Cut loaf crosswise into 6 pieces.
water, lemon juice, balsamic vinegar, rosemary, italian seasoning, olive oil, pepper, garlic, red bell pepper, zucchini, tomato, bread, mozzarella cheese
Taken from www.myrecipes.com/recipe/provenale-hero (may not work)