This has to be the greatest thing since sliced bread, seriously!
Ingredients:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 Eggplant, sliced
1 Zucchini, sliced
1 head Cauli-flower florets
2-3 small tomatoes, sliced
3-4 Follow Your Heart Provolone cheese slices
1 tsp paprika
1 can of olives, chopped
3 garlic cloves
Braggs Olive oil
1/2 tbl Nutritional yeast
Trader Joes red pepper spread
1 hearty loaf of bread
Salt and Pepper
Directions:
Preheat oven to 425
Toss your peppers, eggplant and zucchini with olive oil
Season with salt and pepper
Pace onto greased cookie sheet
Toss your cauliflower, olive oil and paprika
Place onto an additional greased cookie sheet
Bake for 15-20 minutes turning halfway through
Remove and let cool (remove cauliflower at 15 minutes)
Shaking pan halfway through
Season with salt and set aside
In a small sauce pan add a little oil, olives and garlic
Cook over medium-high for 5-8 minutes
Turn off heat
Stir in a little salt and nut yeast
Blend with hand blender, set aside
Cut your loaf in half, horizontally
Remove the inside of the bread (use later, can make croutons)
Spread a generous amount of red pepper spread on top and bottom loaf
Followed by olive spread
Layer your bottom loaf in the following order:
Layers zucchini
Peppers
Cauliflower
Eggplant
Cheese
Tomatoes
Place top loaf on top aligned back to where it was cut
Wrap tightly in foil
Bake in oven for 5-10 minutes
Remove, cut and serve!
