Thursday, May 13, 2010

Vegetarian Recipe - for Mel's birthday!

I have about 2 dozen more cookbooks than I need, so I'm attempting to pare down. This means I need to figure out the recipe keepers! And, it makes Dustin happy because he knows I'll let him try to sell (some of) them at Half-Price, or I'll sell them at a Yard Sale. Hopefully. It also means a more organized shelf... one of them anyway.

I've just been typing a few a day, but I started drooling when I read this recipe. It's become our spring/summer fave! And, I hadn't even thought about it yet this year. Especially as veggies get cheaper (and if you are in Louisville, you seriously need to check out Fresh Produce Warehouse by TJ Maxx).

It's meatless too. Just in time for my Merdy's birthday. That was my childhood nickname for my middle sister Melodie! She's not a meat lover. We even made this for her once when she was here. Dustin loves it too! What's not to love? Roasted veggies, yummy bread, cheese, MAYO, etc. :) And, we usually serve it with homemade (much easier than you think) pita chips and store-bought (one day I'll make it...) hummus.

Okay, enough jibber-jabber. Here's the Butts' This-Time-Of-Year Favorite... typed especially for you!

Roasted Vegetable Focaccia Sandwich – (a Pampered Chef goodie, with my notes)

*You can double everything, and have 2 large sandwiches (good leftovers, if you eat them quickly) OR you can double everything BUT the bread and have lots of roasted veggies to pick on! Yummy!
*Good with pita chips and hummus

1 medium eggplant
1 large zucchini
1 T. olive oil
2 garlic cloves, pressed
Salt and coarsely ground black pepper (optional)
8 ounces mozzarella
1 medium tomato, sliced
1 (7 1/2 inch) loaf focaccia bread (about 12 ounces)
¼ cup reduced-fat mayo (or more…)
½ cup loosely packed fresh basil leaves

1. Preheat to 450. Cut eggplant and zucchini crosswise into ¼ inch-thick slices. Combine eggplant, zucchini and oil. Add garlic. Toss to coat. Season with salt and pepper, if desired!
2. Arrange veggies in a single layer on Stoneware Pan. Bake 25-30 minutes or until vegetables are tender and deep golden brown. Remove from oven to cooling rack; cool slightly.
3. Meanwhile, cut mozzarella and tomato into ¼-inch-thick slices. Cut bread in half horizontally. Spread mayo on cut surfaces.
4. To assemble, arrange basil leaves, veggies, tomato slices and mozzarella slices over bottom half of bread. Top with top half of bread. Cut into slices and serve.

Yield: 6 servings

Happy birthday tomorrow Melodie! Love ya! Card should be at your new place soon... as in already. Did you wait until the 14th like you were told? :)

1 comment:

Jamie Butts said...

PS: I think we usually find the Focaccia bread at Kroger. But, once I found it at Aldi. And, while it's GOOD, you can use any bread and score pretty well with this meal.
PPS: Seriously. Don't let eggplant scare you off. Give it a shot!