Vegetable Po'Boys
Source of Recipe
"Vegetable Cookbook", by Mary Beth Crain
3 Japanese eggplants
3 medium zucchini
1 red bell pepper
1 large red onion
seasoned salt
seasoned pepper
2 tablespoons olive oil
6 ounces mushrooms -- sliced
1/4 cup garlic -- roasted
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon black pepper
4 French bread loaves -- cut in half*
-- horizontally (6-inches each)
or
4 Italian bread loaves -- cut in half*
-- horizontally (6-inches each)
2 large tomatoes -- sliced
6 slices fontina cheese
ROASTED GARLIC:
1 head of a garlic
olive oil -- to drizzle
*Note: recipe calls for po'boy loaves, however, French or Italian bread can be substituted for the po'boy loaves. Generally the po'boy loaves are only available in Louisiana (New Orleans).
Wash, dry, slice, and dice the eggplant, zucchini, bell pepper, and onion. Lightly toss with seasoned salt and pepper.
Heat the olive oil in a large skillet and saute the eggplant, zucchini, onion, pepper, and mushrooms until tender.
Combine the roasted garlic, mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a blender and puree.
Spread both halves of the bread loaves with roasted garlic spread. Layer bottoms with vegetables, tomato, and cheese slices and top with loaf tops.
FOR ROASTED GARLIC:
Cut the top (pointed end) off a head of garlic. Place the unpeeled head of garlic on a large piece of foil. Drizzle olive oil over the garlic, wrap well in the foil, and bake in a 375 degree F. oven until soft, about 40 minutes. Squeeze individual cloves out of the skin and use as needed.
Judi's note: I like to add a little crushed dry rosemary to the garlic and oil before closing the foil packet for roasting.
Makes 4 servings
Categories: Sandwiches
Recipe typed for you by Judi Mae Phelps.
|
|
member logon
