Taste of Provence Veggie S'mich w Grilled Sweet 'Tato Chips
Recipe By : New Orleans, Times Picayned, Aug 29, 1996
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Lunch
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Eggplant
1 Zucchini
1 lg Garlic head
2 ts Olive oil
1/2 c Good quality black olives
1 lg Plum tomato -- peel, seed, dice
1/4 ts Red pepper flakes
1 ts Balsamic vinegar
1 1/2 ts Herbes de Provence
1 Red bell pepper -- seed, core, halve
1 Yellow bell pepper -- seed, core, halve
4 Lettuce leaves
2 oz Goat cheese
2 French rolls -- or equivalent
2 md Sweet potatoes
Slice eggplant and zucchini in 1/2" strips lengthwise. Sprinkle
lightly with salt and let rest in colander abot a half hour. Rinse
well and pat dry. Roast garlic by removing dry outer skins, cutting
off top, rubbing with olive oil, and grilling in center of grill
about 45 minutes, until soft. Squeeze out soft pulp and mix with
olives, tomato, pepper flakes, balsamic vinegar, and herbes de
Provence. With 1 ts olive oil, process this mixture to paste.
Lightly brush veggies with olive oil. Grill 4 to 6 minutes until
cooked through but not limp. Turn only once. Slice bread and toast on
grill. Assemble sandwich with lettuce, veggies, & goat cheese. Use
garlic/olive paste as spread on roll.
Slice peeled sweet potatoes 1/2" thick. Brush lightly with olive oil
and grill 7 to 10 minutes. Sprinkle lightly with salt.
