Ratatouille-Stuffed Loaf

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* Exported from MasterCook *

 

Ratatouille-Stuffed Loaf

 

Recipe By : Cooking Light Magazine, March/April 1992, page 88

Serving Size : 6 Preparation Time :0:00

Categories : Sandwiches Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Vegetable cooking spray

1 tablespoon olive oil

1/2 cup chopped onion

1 clove garlic -- minced

3 cups unpeeled -- cubed eggplant

1 cup thinly sliced zucchini

1/2 cup chopped green bell pepper

1 medium unpeeled tomato -- chopped

1 tablespoon chopped fresh parsley

1/4 teaspoon dried whole oregano

1/4 teaspoon dried whole basil

1/8 teaspoon pepper

1 cup shredded part-skim mozzarella cheese -- (4 ounces)

1 teaspoon lemon juice

1 loaf Italian or French bread -- (16-ounce)

(about 15 inches long)

 

Coat a large skillet with cooking spray; add oil, and place over medium

heat until hot. Add onion and garlic, and sauté until tender. Add

eggplant and zucchini; cover and cook 4 to 5 minutes. Add bell pepper and

next 5 ingredients. Reduce heat, and simmer, uncovered, 6 to 8 minutes or

until vegetables are tender; stir occasionally. Remove from heat; stir in

cheese and lemon juice, and set aside.

 

Cut a 1/2-inch slice from each end of bread, using a long, serrated knife;

set slices aside. Using a gentle sawing motion, hollow out center of loaf

from each end, leaving a 1/2-inch shell resembling a tunnel. Reserve

hollowed out portion of bread for another use. Secure 1 slice of bread to

end of loaf with wooden picks. Stuff vegetable mixture into loaf; secure

remaining slice of bread to end of loaf with wooden picks.

 

Place loaf on a baking sheet, and bake at 350F for 12 minutes or until

thoroughly heated. Remove and discard end slices. Cut loaf into 6 equal

slices, and serve warm.

 

Yield: 6 servings (about 232 calories per serving).

 

PROTEIN 10.3 / FAT 6 / CARBOHYDRATE 34.6 / CHOLESTEROL 11 / IRON 1.9 /

SODIUM 371 / CALCIUM 161

 

 

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