Fresh Vegetable Po'Boys

Prep Time: 9 Minutes

Cook Time: 33 Minutes

Ready In: 42 Minutes

Servings: 4

Ingredients:

1 whole garlic head

1 medium zucchini, cut into 1/2-inch-thick slices

1 medium-sized yellow squash, cut into 1/2-inch-thick slices

1 medium-sized red bell pepper, seeded and cut into bite-sized pieces

1 small red onion, cut into 8 wedges

2 plum tomatoes, quartered

cooking spray

1 tablespoon balsamic vinegar

1 teaspoon chopped fresh thyme

1 teaspoon extra-virgin olive oil

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 (8-ounce) loaf french bread

1/3 cup (1.3 ounces) shredded part-skim mozzarella cheese

Directions:

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. Cut into 4 equal pieces. Serve immediately.

By RecipeOfHealth.com