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Prep 15min
Total45min
Servings4
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Ingredients
3
cups cubed peeled eggplant (1/2 lb)
1
medium green bell pepper, chopped (1 cup)
1
medium zucchini or yellow summer squash, cut lengthwise in half, then sliced (1 cup)
1
small red onion, sliced
1/3
cup balsamic vinaigrette dressing
4
crusty Italian or French rolls, split horizontally
4
oz soft chèvre (goat) cheese with herbs*
1
large tomato, thinly sliced
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Steps
1
In large bowl, mix eggplant, bell pepper, zucchini and onion. Toss with dressing. Let stand 20 minutes.
2
Transfer vegetables with dressing into 3-quart saucepan. Cook over medium-high heat about 10 minutes, stirring frequently, until vegetables are tender.
3
Spread bottom halves of rolls with cheese. Top with tomato slices and eggplant mixture. Top with top halves of rolls; secure with toothpicks.
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