Recipe By : Rosie Daley (In the Kitchen with Rosie)
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Family Approved
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----DRESSING-----
1 cup nonfat yogurt
3 tablespoons dijon mustard
ground pepper -- to taste
2 tablespoons nonfat cottage cheese
1/8 teaspoon tabasco sauce
2 tablespoons shallot -- minced
1 clove garlic
1 teaspoon lemon juice
---FILLING----
1 small eggplant -- sliced 1/4" thick
1 medium zucchini -- sliced 1/4" thick
1 medium yellow squash -- sliced 1/4" thick
1 red onion -- sliced 1/4" thick
3 teaspoons Italian seasoning
1/8 teaspoon cayenne pepper
cooking oil spray
2 red bell peppers -- roasted
6 french rolls
1 large tomato
ground pepper
2 tablespoons jalapeno
8 basil leaves
8 arugula leaves
Preheat the broiler.
Put all the dressing ingredients in a blender and mix at low speed
until smooth. Set aside.
Arrange the eggplant, yellow squash, zucchini and onion in a single
layer on a cookie sheet. Sprinkle the Italian Seasoning and cayenne
pepper over all of the rounds. Spray the vegetable oil over to coat
lightly. Brois the vegetables for about 5 minutes, until brown.
Turn the rounds over and brown the other side. Remove the cookie
sheet, leaving the broiler on.
Third each of the roasted bell peppers.
Cut each of the rolls in half legthwise and scoop out the soft inner
dough. Place them on the broiler rack and toast for about 2 minutes
per side.
Put a slice of tomato (or two) in the well at the bottom of each
roll. Dust with black pepper and jalepeno pepper. Evenly divide
basil leaves, arugula leaves, read pepper on each role. Layer on
slices of Eggplant, yellow squash, zucchini and onion. Coat the
inside of the remaining half of each roll with the dressing, and
place it on top of the vegetables.
