Spring is here and that means even more fresh fruits and veggies. In honor of the season, I made Veggie Caponata Toasted Sandwiches for dinner tonight. This is a recipe I adapted from one of my fav Food Network Chef's, Giada di Laurentiis, only my version is a little lighter and healthier.
2 Tbsps olive oil
1 medium onion, rough chopped
2 red, yellow or orange bell peppers, rough chopped
2 zucchini, rough chopped
1 stalk celery, rough chopped
2 tsps salt, divided
1 14 oz. can of crushed, fire roasted tomatoes
2 tsps red wine vinegar
1/4 cup aged balsamic vinegar
5 oz. fresh, whole milk mozzarella
1 baguette, cut into four pieces and split to create sandwich rolls
Heat olive oil in a large non-stick skillet over medium-high heat. Reduce heat to medium and add onion, peppers, zucchini, celery and one tsp salt to skillet. Cook for five minutes, stirring occassionally. Preheat your broiler for use. Add canned tomatoes, remaining salt and red wine vinegar to vegetable mixture. Cook, stirring occassionally, for 15-20 minutes until vegetable mixture has reduced by half and all veggies are cooked through but not mushy. In the last five minutes of the vegetable cooking, brush balsamic vinegar on the inside of the split baguettes, both top and bottom, and slice mozzarella. Spread the bottom half of the sandwich roll thick with vegetable mixture. Place on broiler safe pan and top with one fourth of the fresh mozzarella. Repeat for remaining three sandwiches. Place opposite half of sandwich rolls on broiler pan as well. Broil for one minute or until mozzarella is melted and top half of sandwich roll is brown. Remove from broiler, assemble and enjoy!
Serves: 4
Prep Time: 10 mins
Cooking Time: 25 mins
WW Points: 8
yum!
ReplyDelete