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1 clove garlic
1 tablespoon fresh
basil leaves or
1 teaspoon
dried basil
1
/
4
cup stuffed green
olives
1
/
4
cup pitted ripe
olives
6 ounces provolone
cheese
2 large carrots, cut in
2
1
/
2
-inch pieces
2-3 tablespoons olive oil
1 medium zucchini,
cut in 2
1
/
2
-inch
pieces
1
/
4
red onion
2 medium plum
tomatoes
2 tablespoons
balsamic vinegar
1
/
2
teaspoon sugar
4 hoagie buns, split
and buttered,
if desired
Position mini bowl and mini blade in work bowl.
With processor running, add garlic and basil
through feed tube. Process until finely chopped,
about 10 seconds. Add green and ripe olives. Pulse
3 to 4 times, about 1 second each time, until
coarsely chopped. Set aside.
Exchange mini bowl and mini blade for 4 mm
shredding disc. Add cheese, cut up to fit feed tube,
if necessary. Process to shred. Set aside. Wipe out
work bowl, if necessary.
Exchange shredding disc for 4 mm slicing disc. Add
carrots. Process to slice lengthwise.
Heat 1 to 2 tablespoons olive oil in large skillet over
medium heat, until oil sizzles. Add carrots. Cook
5 minutes until crisp-tender, stirring occasionally.
Push to edge of skillet.
Add zucchini to work bowl. Process to slice
lengthwise. Add to skillet, adding oil, if necessary.
Cook 1 to 2 minutes, until slightly soft. Remove
skillet from heat.
Add onion and tomatoes to work bowl. Process to
slice. Add to skillet. Add olive mixture, vinegar, and
sugar to skillet. Stir gently. Cover. Let stand
10 minutes to marinate. Spoon mixture into hoagie
buns. Top with cheese.
Yield: 4 servings.
Per serving: About 460 cal, 18 g pro, 46 g car,
23 g fat, 40 mg chol, 1102 mg sod.
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VEGETABLE HOAGIE
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