Guest guest Posted October 1, 2001 Report Share Posted October 1, 2001 * Exported from MasterCook * Veggie Submarine Recipe By : The Cooking Cardiologist, by Richard Collins, page 72 Serving Size : 8 Preparation Time :0:00 Categories : Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups onions -- thinly sliced separate into rings 3 cups zucchini -- thinly sliced 3 cups sweet yellow peppers -- seeded and thinly sliced 3 cups mushrooms -- sliced 1/4 cup vegetable broth 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon black pepper 1 pound French or sourdough bread loaf -- unsliced 8 ounces sliced fat-free cheddar cheese Serving Size 8 Heat vegetable broth in a large nonstick skillet over medium-high heat. Add vegetables. Sprinkle with spices. Cook, stirring frequently until vegetables are tender. Cut bread in half lengthwise and open to make a sandwich. (Do not cut all the way through.) Pile the vegetables on the bread and top with cheese slices. Close the sandwich and secure with toothpicks. Slice and serve. Nutritional analysis: Calories 247, Fat 2.5, Carbohydrate 40, Cholesterol 0, Protein 15, Sodium 536. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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