Uptown roasted pepper grills

4 servings

Ingredients

Quantity Ingredient
2 mediums Zucchini; Sliced Lengthwise
2 mediums Yellow Squash; Sliced Lengthwise
Vegetable Cooking Spray
1 tablespoon Chopped Fresh Oregano
1 tablespoon Chopped Fresh Basil
¼ teaspoon Pepper; Divided
⅛ teaspoon Salt
2 pounds Red Bell Peppers; Roasted And Peeled
2 Submarine Rolls
1 Garlic Clove; Halved
12 mediums Basil Leaves
4 teaspoons Red Wine Vinegar
1 teaspoon Extra-Virgin Olive Oil
4 slices Mozzarella Cheese; Part Skim Milk
Basil Sprigs

Directions

Combine zucchini and yellow squash in a large bowl; lightly coat with cooking spray, and toss well to coat. Sprinkle oregano, chopped basil, ⅛ teaspoon pepper, and salt over squash mixture; toss well to coat. Preheat broiler. Arrange zucchini and squash sliced in a single layer on a baking sheet coated with cooking spray. Broil 3 minutes or until tender and brown.

Cut roasted bell peppers into 1 inch thick strips and set aside. Cut submarine rolls in half lengthwise. Rub cut sides of garlic over cut sides of rolls. Place rolls, cut side up, on baking sheet. Divide bell pepper strips, zucchini, yellow squash, and basil leaves evenly on roll bottoms.

Drizzle vinegar and oil evenly over sandwiches, and sprinkle with ⅛ teaspoon pepper. Place 1 mozzarella cheese slice over each sandwich, and broil 2 minutes or until cheese melts. Garnish with basil sprigs; if desired.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Aug 24, 1999, converted by MM_Buster v2.0l.

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