Grilled Vegetable Cheese Bread
Tomatoes are a really delicious addition to any Fourth of July meal. They're super on this bread, which is good any time you fire up the grill.
1 (1 pound) loaf French bread, sliced lengthwise
1/4 cup olive oil
3 large tomatoes, thinly sliced
2 cups thinly sliced zucchini
1 cup (4 ounces) shredded cheddar cheese
1 (4 ounce) jar sliced pimientos, drained
1 (4.25 ounce) can chopped ripe olives, drained
2 teaspoons Creole seasoning
1/4 cup grated Parmesan cheese
Brush cut sides of bread with oil. Layer with tomatoes and zucchini; sprinkle with cheddar cheese, pimientos, olives and Creole seasoning.
Prepare grill for indirect heat. Place bread on grill rack. Grill, covered, over indirect medium heat for 10 to 12 minutes or until zucchini is crisp-tender. Sprinkle with Parmesan cheese; grill 2 to 4 minutes longer or until melted.
Preparation Time: 20 minutes
Grill Time: 15 minutes
The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
1 serving (1 slice) equals 312 calories, 15 g fat (5 g saturated fat), 18 mg cholesterol, 729 mg sodium, 35 g carbohydrate, 3 g fiber, 10 g protein.