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Focaccia bread is filled with an array of oven-roasted vegetables in this vegetarian sandwich.
Preparation Time:
20 min.
Baking Time:
20 min.
Broiling Time:
1 min.
Servings: 6 servings
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|
|
| 2 |
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medium (3 cups) portabella mushrooms, sliced 1/4 inch
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| 1 |
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medium (1 cup) red bell pepper, cut into 1/4-inch rings
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| 1 |
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small (1 cup) red onion, sliced
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| 1 |
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small (1 cup) yellow summer squash, sliced 1/4 inch
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| 1 |
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small (1 cup) zucchini, sliced 1/4 inch
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| 1/4 |
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teaspoon salt
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| 1/4 |
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teaspoon pepper
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| 1 |
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(9-inch) focaccia bread, cut in half horizontally
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| 1/2 |
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cup fat free Italian vinaigrette dressing
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| 6 |
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(3/4-ounce) slices Alpine Lace® Deli Reduced Fat Swiss Cheese |
| 1/4 |
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cup coarsely chopped fresh basil leaves
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Heat oven to 400°F. Spray 15x10x1-inch jelly-roll pan with no-stick cooking spray. Combine all ingredients
except
bread, cheese, dressing and basil in large bowl; toss lightly to coat. Spread into prepared pan. Bake, stirring occasionally, for 20 to 30 minutes or until vegetables begin to brown.
Heat broiler.
To assemble sandwich, spread dressing on cut-sides of focaccia. Layer bottom half of focaccia with roasted vegetables and cheese slices. Broil 4 to 6 inches from heat until cheese is melted (1 to 2 minutes). Sprinkle with basil; cover with top half of focaccia.
| 1 serving |
| Calories |
230 |
| Fat |
6 g |
| Cholesterol |
15 mg |
| Sodium |
740 mg |
| Carbohydrate |
35 g |
| Dietary Fiber |
3 g |
| Protein |
11 g |
13491C Copyright © 2007 Land O'Lakes
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