Fresh Vegetable Po'Boys

Yield: 4 servings (serving size: 1/4 of loaf)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 273
  • Fat: 6.9g
  • Saturated fat: 3.7g
  • Protein: 12.5g
  • Carbohydrate: 41.4g
  • Cholesterol: 14mg
  • Iron: 3.0mg
  • Sodium: 585mg
  • Calories from fat: 22%
  • Fiber: 3.5g
  • Calcium: 259mg


  • 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


  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.
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