Fresh Vegetable Po'Boys
|Whole garlic head||1|
|Zucchini||1 Medium, cut into 1/2-inch-thick slices|
|Yellow squash||1 Medium, cut into 1/2-inch-thick slices|
|Red bell pepper||1 Medium, seeded and cut into bite-sized pieces|
|Red onion||1 Small, cut into 8 wedges|
|Plum tomatoes||2 , quartered|
|Cooking spray||1 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Chopped fresh thyme||1 Teaspoon|
|Extra-virgin olive oil||1 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|French bread loaf||8 Ounce|
|Shredded part skim mozzarella cheese||1 2857⁄10000 Ounce (1/3 Cup)|
1. Preheat oven to 475°.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Place in center of a large baking sheet or shallow roasting pan. Arrange zucchini and next 4 ingredients around garlic; spray vegetables with cooking spray. Bake at 475°
for 15 minutes, and turn vegetables with a spatula. Bake an additional 15 minutes or until vegetables are lightly browned and tender.
3. Spoon vegetables and pan juices into a bowl. Separate garlic cloves, and squeeze to extract garlic pulp. Discard skins. Stir garlic pulp into vegetables. Stir in vinegar and next 4 ingredients; toss gently. Let vegetable mixture stand 10 minutes.
4. Split French bread in half lengthwise, cutting to, but not through, other side using a serrated knife. Spoon vegetables onto bread; sprinkle with cheese. Bake at 475° for 3 to 4 minutes or until cheese melts.