2 tablespoons EACH water & lemon juice
2 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary
2 teaspoons dried Italian seasoning
6 (1-oz.) slices mozzarella cheese
1-1/2 cups cubed yellow squash
1 loaf French bread, cut lengthwise
2 tablespoons olive oil
1/2 teaspoon pepper
2 garlic cloves, minced
1 cup cubed tomato
3/4 cup cubed zucchini
1 cup cubed red bell pepper
2 cups cubed peeled eggplant

Preheat oven to 425 degrees. Cut cubed vegetables into 1-inch cubes. Combine water, lemon juice, vinegar, rosemary, Italian seasoning, oil, pepper & garlic in a bowl; stir. Add eggplant, squash, pepper & zucchini; toss. Place mixture in pan. Bake 20 minutes, stir often. Combine roasted vegetables & tomato; toss. Put vegetable mixture on bottom half of loaf, top with cheese slices & top half of loaf. Place loaf on pan & bake until cheese melts. Cut into 6 pieces.

(from Capay Organic Farm CSA “Farm Fresh To You” website)

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