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Fresh Vegetable Po'Boys

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  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
  Salt 1⁄4 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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1220 Calories from Fat 275

% Daily Value*

Total Fat 33 g50.2%

Saturated Fat 8 g39.8%

Trans Fat 0 g

Cholesterol 23.3 mg7.8%

Sodium 1607.9 mg67%

Total Carbohydrates 200 g66.6%

Dietary Fiber 29.8 g119.3%

Sugars 41.1 g

Protein 55 g110.1%

Vitamin A 109.2% Vitamin C 357%

Calcium 45.1% Iron 65.3%

*Based on a 2000 Calorie diet

Fresh Vegetable Po'Boys Recipe