Uptown Roasted Pepper Grills


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Uptown Roasted Pepper Grills

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Combine zucchini and yellow squash in a large bowl; lightly coat with
cooking spray, and toss well to coat. Sprinkle oregano, chopped basil, 1/8
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 1/8
teaspoon pepper. Place 1 mozzarella cheese slice over each sandwich, and
broil 2 minutes or until cheese melts. Garnish with basil sprigs; if
desired.

Ingredients:

2 md Zucchini; Sliced Lengthwise
2 md Yellow Squash; Sliced
-Lengthwise
Vegetable Cooking Spray
1 tb Chopped Fresh Oregano
1 tb Chopped Fresh Basil
1/4 ts Pepper; Divided
1/8 ts Salt
2 lb Red Bell Peppers; Roasted
-And Peeled
2 Submarine Rolls
1 Garlic Clove; Halved
12 md Basil Leaves
4 ts Red Wine Vinegar
1 ts Extra-Virgin Olive Oil
4 sl Mozzarella Cheese; Part Skim
-Milk
Basil Sprigs

Serves:

4 servings 		 
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