Provençale Hero

Name: Provençale Hero
Ingredients: 2 tablespoons water; 2 tablespoons lemon juice; 2 tablespoons balsamic vinegar; 1 tablespoon minced fresh or 1 teaspoon dried rosemary; 2 teaspoons dried Italian seasoning; 2 teaspoons olive oil; 1/2 teaspoon pepper; 2 garlic cloves, minced; 2 cups (1-inch) cubed peeled eggplant (about 1 medium); 1 1/2 cups (1-inch) cubed yellow squash (about 2 small); 1 cup (1-inch) cubed red bell pepper (about 1 large); 3/4 cup (1-inch) cubed zucchini (about 1 small); 1 cup (1-inch) cubed tomato (about 1 large); 1 (16-ounce) loaf French bread, cut in half lengthwise; 6 (1-ounce) slices part-skim mozzarella cheese

15 ingredients

3 steps

Ingredients

2 tablespoons water
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon minced fresh or 1 teaspoon dried rosemary
2 teaspoons dried Italian seasoning
2 teaspoons olive oil
1/2 teaspoon pepper
2 garlic cloves, minced
2 cups (1-inch) cubed peeled eggplant (about 1 medium)
1 1/2 cups (1-inch) cubed yellow squash (about 2 small)
1 cup (1-inch) cubed red bell pepper (about 1 large)
3/4 cup (1-inch) cubed zucchini (about 1 small)
1 cup (1-inch) cubed tomato (about 1 large)
1 (16-ounce) loaf French bread, cut in half lengthwise
6 (1-ounce) slices part-skim mozzarella cheese

Directions

1

Preheat oven to 425°.
2

Combine first 8 ingredients in a large bowl; stir with a whisk. Add eggplant, yellow squash, bell pepper, and zucchini; toss gently. Place vegetable mixture in a jelly-roll pan. Bake at 425° for 20 minutes or until vegetables are tender, stirring occasionally.
3

Combine roasted vegetables and cubed tomato, and toss gently. Arrange vegetable mixture on bottom half of loaf, and top with cheese slices and top half of loaf. Place loaf on a jelly-roll pan, and bake at 425° for 5 minutes or until cheese melts. Cut loaf crosswise into 6 pieces.