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October 2018

Aggplant Recipes

Chocolate Recipes

Fudge Pie

Fudge Pie Recipe
2 Chocolate squares unsweeten 1/4 lb Butter 1 1/2 c Sugar 1 t Vanilla 1 T Flour 4 Eggs Pi...

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Roasted Vegetable Sandwich Recipe

Roasted Vegetable Sandwich recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Roasted Vegetable Sandwich recipe  PDF


1 sm Eggplant, thinly sliced
into rounds 1 Zucchini, thinly sliced
1 Yellow summer squash, sliced
1 Red bell pepper, cored,
seeded and thinly sliced 2 ts Olive oil
2 Garlic cloves, chopped fine
Pepper, freshly ground and Salt to taste 1/4 c Sour cream, non fat, Or
non fat plain yogurt 2 tb Mayonnaise, reduced fat
1 tb Basil, fresh chopped
1 ts Lemon juice, fresh
1 French bread baguette,
16 inch long, split length wise, cut into 4 sections 1 bn Watercress, washed, large
stem removed, abt 2 cups Heat oven to 450 degrees. In large roasting pan, toss eggplant, zucchini, yellow squash and red pepper slices with oil and garlic. Season with salt and pepper. Roast vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let cool. Meanwhile, in small bowl, whisk together sour cream or yogurt, mayonnaise, basil and lemon juice. Season with salt and pepper reserve in refrigerator. Spread mayonnaise mi ture on both bread halves and arrange watercress on bottom layer. Top with vegetable mi ture and bread tops.

Roasted Vegetable Sandwich recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
334 people have voted
Last Reviewed on 2018-10-20



Saturday, Oct 20 2018 Download & Print Roasted Vegetable Sandwich recipe  PDF   Aggplant recipes RSS   New

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Mother's Spinach
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2 lb Spinach 1 ts Salt 1/4 c Olive oil 1/4 ts Sugar 2 Garlic cloves minced 2 tb Lemon juice Wash spinach carefully to remove sand. Cook with salt not more than 5 minutes and only with water that clings to the leaves. Chop spinach coarsely. Heat oil in skillet and add the spinach, sugar and garlic. Reduce heat to simmer and slowly stir greens to coat well with the oil. Sprinkle with lemon juice and mi thoroughly. Cover and cook 15 minutes. Serve hot. NOTE: If desired, add 3 T. freshly grated Parmesan cheese the last 5 minutes and stir continually until cheese is distribut...

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