Recipe - Veggie Baguette

1 Yellow squash 68 inch
1 Zucchini 68 inch
1 Red bell pepper
2 sl Purple onion, One fourth inch thick
2 teaspoon Olive oil, or olive oil
spray (up to 3)
1 Fresh baguette, 12 inch size
or half of a full sized one
2 tablespoon Partskim mozzarella
Basil, fresh or dried,
optional
Ff or lf mayo, optional

(2 servingsadjust as necessary)

Slice both squashes lengthwise, about One fourth inch thick. Cut pepper in half,
and remove seeds. On a large cookie sheet, lay slices of squash and onion,
and lay peppers skin side up. Brush all but peppers lightly with olive oil
or use olive oil spray, and place under broiler. (Our broiler is not very
hot, so it took about 5 minutes before the peppers started to charyour
time may be different) Leave veggies until peppers charremove peppers and
place in paper bag, or heavy plastic bag and close bag to steam peppers.
Turn rest of veggies over, respray or rebrush if desired, and broil another
2 minutes or so, until veggies are tender, but not cooked beyond
recognition.

In the meantime, cut baguette into halves, and slice each half lengthwise.
On bottom half, place one tablespoon cheese. On top half, smear a tsp of mayo and
sprinkle with basil if desired. When peppers have steamed 5 minutes, remove
from bag, and remove skin. Cut halves one more time to make quarters. Layer
veggies on each sandwich over the cheese. You will probably have too much
for just the two sandwiches, but we ate the extras on the side. Posted to
Digest eatlf.v097.n166 by Nicki Eger eger@sled.gsfc.nasa.gov on Jun 30,
1997