Roasted Vegetable Pan Bagna

* Exported from MasterCook *

ROASTED VEGETABLE PAN BAGNA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Plum tomatoes -- cored and
Halved
2 Garlic cloves -- bruised
1 Zucchini, cut lengthwise
Into 1/4-inch
Slices
1 Red bell pepper, quartered,
Stems and
Seeds removed
1 md Red onion, halved lengthwise
Cut into
1/2 -inch half moons
12 oz Eggplant cut into 1/4-inch
Half moons
2 tb Extra virgin olive oil
2 tb Chopped parsley
1/2 ts Dried rosemary
1/4 ts Dried thyme
Salt and freshly ground
Black pepper
4 Italian hero rolls or small
Semolina
Loaves
2 oz Anchovy fillets, drained and
Rinsed
2 c Trimmed arugula leaves

Preheat the oven to 400#161#F.

Combine the tomato, garlic, zucchini, red pepper,
onion, eggplant, and olive oil in a large roasting pan
or jelly-roll pan. Toss to coat with oil. Bake,
turning often, until the vegetables are browned and
tender, about 45 minutes.

Meanwhile, chop the parsley, rosemary and thyme
together. Stir into the vegetables during the last 15
minutes of baking. Remove from the oven and add salt
and pepper to taste.

Preheat the broiler or toaster oven. Split the rolls
open like a book and toast until the cut sides are
lightly golden. Divide the warm vegetables among the
rolls. Top each with 2 or 3 anchovy fillets. Scatter
the arugula on top. Fold the top of the roll over the
filling and serve.

Recipe By : Lighter, Quicker, Better/Sax & Simmons

From: Hp_walls@woco.Ohio.Gov Date: Mon, 15
Jul 1996 14:00:51 -0400 (



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