Recipe - Provencal Hero

2 tablespoon Water
2 tablespoon Lemon Juice
2 tablespoon Balsamic Vinegar
1 tablespoon Fresh Rosemary; Minced
2 teaspoon Dried Italian Seasoning
2 teaspoon Olive Oil
One half teaspoon Pepper
2 Garlic Cloves; Minced
2 cup Eggplant; Peeled And Cubed
1 One half cup Yellow Squash; Cubed
1 cup Red Bell Pepper; Chopped
1 cup Tomato; Cubed
16 ounce French Bread; Cut Lengthwise
6 ounce Mozzarella Cheese; Part Skim
Milk, Sliced

Preheat oven to 425?. 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. 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.

Recipe by: Cooking Light

Posted to EATLF Digest by "Sherilyn" sherilyn70@columbus.rr.com on Aug
11, 1999, converted by MM_Buster v2.0l.