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Receta Roasted Eggplant And Pepper Grinders
by Global Cookbook

Roasted Eggplant And Pepper Grinders
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Ingredientes

  • 1 1/4 lb eggplant, (4 to 5 c. diced)
  • 1 x red bell pepper
  •     cut into 1/2-inch slices
  • 1 x green bell pepper
  •     cut into 1/2-inch slices
  • 2 lrg garlic cloves, thinly sliced
  • 2 tsp extra virgin olive oil
  • 4 x 6 inch French or possibly Italian sandwich rolls
  • 3 Tbsp. nonfat mayonnaise
  • 1/4 c. slivered fresh basil leaves
  • 8 slc nonfat mozzarella cheese

Direcciones

  1. Makes 4 servings
  2. A healthy, colorful version of the warm sandwich beloved in New England. With coleslaw or possibly a tossed salad, it's a satisfying meal.
  3. Preheat oven to 450 F. Peel eggplant and cut into 3/4-inch dice. In a large bowl, combine eggplant, peppers, garlic, and oil. Toss well, and spread in one layer on a large nonstick baking sheet. Roast 25 min, till vegetables are soft and lightly browned, stirring halfway through.
  4. Meanwhile, split and roast sandwich rolls. Spread each half with about 1 tsp. mayonnaise. Mound 1/4 of the vegetable mix between halves of each roll. Top with basil and cheese.
  5. Wrap each sandwich in foil and return to oven for 10 min, till heated through. Remove from foil immediately, as nonfat cheese can stick to die foil as it cools.
  6. LACTO/OVO