Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 lg Garlic cloves; peeled 8 Green onions
1 ts Olive oil; PLUS... -- roots and 4 inches of
3 tb Olive oil -- green tops trimmed
-- (preferably extra-virgin) 2 ts Minced fresh thyme; OR...
2 Red bell peppers 3/4 ts -Dried thyme
-- halved, seeded 3 tb Sliced fresh basil
4 sl Eggplant (1/2-inch thick) 2 tb Balsamic vinegar
1 md Zucchini; cut lengthwise 4 lg Whole-grain rolls; halved
-- into 4 slices -- toasted
4 lg Fresh shiitake mushrooms 1 Tomato; thinly sliced
-- stems removed

Preheat oven to 350 F. Drizzle 1 teaspoon olive oil over garlic in a
custard cup. Cover cup with foil and bake garlic until tender, about
35 minutes. When garlic is cool, mash with a fork.

Grill or broil peppers until skins are charred, about 10 minutes.
Enclose in a paper bag and let stand 10 minutes. Peel peppers, then
transfer to platter.

Place eggplant, zucchini, mushrooms and green onions on a baking
sheet. Brush 1 tablespoon oil onto each side of vegetables. Sprinkle
with salt and pepper to taste. Grill or broil vegetables until
tender, turning once, about 6 minutes per side. Cut green onion into
2-inch lengths. Transfer vegetables to same platter. Sprinkle with
thyme and basil.

In a small bowl, whisk together vinegar and remaining 1 tablespoon
oil, and salt and pepper to taste. Drizzle dressing over vegetables.

Spread rolls with equal amounts of mashed garlic. Top each roll with
tomato slices, then roasted pepper, eggplant, zucchini, green onions
and mushrooms.

Per serving: calories, 295; fat, 13 g, cholesterol, 2 mg; sodium 305
mg

[The cholesterol could be zero mg if one uses rolls that don't contain
animal products. -K.M.]

Source: Chef Alesandro Stratta, in Bon Appetit (April 1995) Modified
by Karen Mintzias
Submitted By KAREN MINTZIAS On 03-13-95

Browse by categories