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Fresh Vegetable Po'Boys

Prep time 9 mins
Cook time 33 mins
Other time 10 mins
Yield 4 servings (serving size: 1/4 of loaf)

Ingredients

  • 1 whole garlic head
  • 1 medium zucchini, cut into 1/2-inch-thick slices
  • 1 medium-sized yellow squash, cut into 1/2-inch-thick slices
  • 1 medium-sized red bell pepper, seeded and cut into bite-sized pieces
  • 1 small red onion, cut into 8 wedges
  • 2 plum tomatoes, quartered
  • Cooking spray
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 (8-ounce) loaf French bread
  • 1/3 cup (1.3 ounces) shredded part-skim mozzarella cheese

Nutrition Information

  • calories 273
  • fat 6.9 g
  • satfat 3.7 g
  • protein 12.5 g
  • carbohydrate 41.4 g
  • cholesterol 14 mg
  • iron 3.0 mg
  • sodium 585 mg
  • caloriesfromfat 22 %
  • fiber 3.5 g
  • calcium 259 mg

How to Make It

  1. Preheat oven to 475°.

  2. Remove white papery skin from garlic head (do not peel or separate the cloves). Place in center of a large baking sheet or shallow roasting pan. Arrange zucchini and next 4 ingredients around garlic; spray vegetables with cooking spray. Bake at 475° for 15 minutes, and turn vegetables with a spatula. Bake an additional 15 minutes or until vegetables are lightly browned and tender.

  3. Spoon vegetables and pan juices into a bowl. Separate garlic cloves, and squeeze to extract garlic pulp. Discard skins. Stir garlic pulp into vegetables. Stir in vinegar and next 4 ingredients; toss gently. Let vegetable mixture stand 10 minutes.

  4. Split French bread in half lengthwise, cutting to, but not through, other side using a serrated knife. Spoon vegetables onto bread; sprinkle with cheese. Bake at 475° for 3 to 4 minutes or until cheese melts. Cut into 4 equal pieces. Serve immediately.

Oxmoor House Healthy Eating Collection