1 medium eggplant chopped into one inch squares
2 small zucchini chopped into one inch squares
Olive oil for sautéing
1 medium onion chopped finely
4 cloves crushed garlic
6 cherry tomatoes crushed
4 black and 4 green olives chopped
1 roasted red pepper chopped
1 Lg TBS pesto
1 Lg TBS avocado mayo
1 tsp fresh oregano chopped OR ¼ tsp dried
1 tsp fresh Italian parsley chopped
1 tsp fresh thyme OR ¼ tsp dried
Melted cheese: sharp cheddar, jalapeno jack OR your choice
In a frying pan, sauté onion and garlic until soft. Add eggplant, zucchini and tomatoes. Bring up to medium heat, cover and simmer until veggies are soft. Add water so veggies don't burn. When veggies are done, stir in olives and roasted pepper.
After veggies are cooked, split baguette and remove insides. Then apply 1 TBS olive oil to both sides. Sprinkle garlic granules to taste. Apply pesto on one half of the baguette. Mix herbs with mayo and apply to other side of baguette.
Fill with cooked veggies. Add 4-6 ounces of grated cheddar, jack or your choice on top. Broil in a preheated oven until cheese is melted.
Remove from oven and cut and serve with a salad or a protein.
Serves 2 to 3
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