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Source: 99% Fat-Free, Healthy Cooking

Grilled Vegetable Hoagie
A vegetarian twist to the standard hoagie.
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Serves: 4
Prep Time: 40 minutes
Cook Time: 4 minutes
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8 ounces purple eggplant
12 ounces (about 2) zucchini
6 ounces (about 4 four-inch) portobello mushrooms
1 (12-ounce) jar sweet roasted peppers
1 14-inch load French bread
12 ounces (about 2) tomatoes
1/4 cup garlic spread, (see recipe below)
1 tablespoon chopped fresh basil leaves

Preheat the grill or broiler. (If grilling on other than a nonstick surface, coat the grill lightly with vegetable oil cooking spray. If broiling, line the pan, to be positioned 2 inches from the heat source, with aluminum foil.)

Trim and cut the eggplant into eight 1/2-inch-thick rounds. Trim and cut the zucchini into sixteen 1/4-inch-thick rounds. Trim, clean, and halve the mushrooms. Rinse and drain the roasted peppers.

Grill or broil the eggplant, zucchini, and mushrooms in a single layer for 3 to 4 minutes on each side, until lightly browned.

Meanwhile, quarter the loaf of bread and cut each quarter open. Scoop out as much dough as can easily be removed to form deep wells in both the bottom and top halves. Cut each roasted pepper open lengthwise, then cut it in half crosswise. Trim and cut each tomato into 4 slices.

Coat each slice of bread with 1/2 tablespoon of the garlic spread. Lay 2 pieces of roasted pepper on each of the 4 bottom slices. Layer each sandwich with 2 pieces of mushroom, 2 eggplant rounds, and 4 zucchini rounds. Add 2 slices of tomato to each and sprinkle with 3/4 teaspoon of basil. Cover with the 4 top slices of bread.

Garlic Spread:

1/4 cup nonfat cottage cheese
1 tablespoon skim milk
1/2 teaspoon garlic, minced
1 teaspoon lemon juice, freshly squeezed
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper

In a food processor or blender, combine the cottage cheese and skim milk and puree until smooth. Add the remaining ingredients and process or blend just to combine.

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