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This is Graham Kerr's recipe. It is perfect for all of the fresh vegetables from your garden in the summer months. Try it, it is so delicious!
- 2 roma tomatoes, sliced in half, seeded
- 2 anaheim chilies, sliced in half, seeded
- 1⁄2 acorn squash, seeded, peeled, cubed
- 1 package sliced portabella mushroom
- 2 small zucchini, sliced thin, about 1/4 inch slices, on the diagonal
- 2 small pattypan squash or 2 small crookneck yellow squash, sliced thin on diagonal for crookneck, 1/4 inch, sliced thin for pattypan
- 1 small red onions or 1 small vidalia onion, peeled and sliced thin
- 1 head garlic, remove some of the papery skin, but make sure the head still holds together, wrapped in aluminum foi
- 4 long fresh rosemary sprigs
- 1⁄4 cup yogurt cheese (take one cup of plain yogurt with no gelatin added, place in coffee filter, place that into a strai)
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon balsamic vinegar
- 1 (16 ounce) crusty French bread or Italian bread, sliced in half
- Preheat oven to 375°F.
- Arrange your vegetables on a very large pan lined with aluminum foil and sprayed lightly with non-stick cooking spray.
- Top with the rosemary sprigs.
- Bake for about 35 minutes or until the vegetables are soft and the skin on the peppers and tomatoes is blistered.
- Don't turn off the oven.
- Skin the tomatoes and peppers.
- Throw out the rosemary.
- Scoop out the middle of the bread to make a well for your vegetables.
- Mix the yogurt cheese, Dijon mustard, balsamic vinegar and garlic (remove the remaining papery skin and mash the garlic) in a small bowl.
- Spread on cut sides of bread.
- Arrange the vegetables on the bread and wrap the sandwich in aluminum foil.
- Bake in oven for about 15 minutes.
- Slice into 3-4 slices and serve.