ROASTED VEGETABLE SANDWICH
Source of Recipe
?
List of Ingredients
1/2 cup salad olives, drained
1 can (2.5 oz) sliced black olives, drained
2 Tbsp capers, rinsed & drained
1 cup balsamic salad dressing, divided
1 small egg plant (12 oz) trimmed & cut lengthwise into 1/4" thick slices
1 zucchini (8 oz) trimmed & cut lengthwise into 1/4" thick slices
8 oz yellow squash trimmed & cut lengthwise into 1/4" thick slices
5 portabella mushrooms, stems removed (about 8 oz)
1 red bell pepper, seeded & quartered
1 green bell pepper, seeded & quartered
1 red onion, sliced
9" round loaf of crusty sour dough bread
8 oz smoked mozzarella cheese, cut 1/4" thick slices Recipe
Preheat oven to 425 F (208.33 C). In a bowl combine olives, capers & 2 Tbsp balsamic dressing, mix & set aside. Using a large roasting pan add next 6 ingredients & toss to coat with remaining dressing. Roast for 30 min or until vegetables are tender, turning a couple times. Remove from oven & cool at least 30 minutes. Meanwhile cut the top 1/3d from the bread then full out the bread in the bottom leaving 1/2 " thick shell, layer the vegetables in the loaf & top with olive mixture then the cheese & put the top of the bread back on. Tightly wrap in plastic wrap & refrigerate at least 2 hours or overnight if possible. Slice & serve.
|
|
member logon
