 |
Vegetarian
Hoagie
|
Yield: 6 Hoagies
Mozzarella
Cheese, (part
skim)
|
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|
Yield: 6 Hoagies |
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| 306 Calories | 8.7 Grams Fat | ||
| Featured on menu 6/28/02 | HSC Cafeterias, WVUH | ||
| Amount: | Ingredients: | ||
| 1 2/3 cup | Diced Fresh Tomatoes | ||
| ¾ cup | Black Olives | ||
| ¾ cup | Diced Green Peppers | ||
| 1/3 cup | Onions |
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| ¾ cup | Sliced Mushrooms | ||
| 1 2/3 cup | Julliene Squash and/or Eggplant Mixture | ||
| 2 cloves | Garlic, minced | ||
| 1 ¾ tsp. | Oregano |
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| 1 ¼ tsp. | Rosemary |
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| 1 ¾ tsp. | Thyme |
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| Dash |
Salt |
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| 1 ½ cups |
Mozzarella
Cheese, (part
skim) |
||
| 6 | Hoagie Rolls (2.75oz ea.) | ||
| Roast vegetables without added fat. | |||
| Place ½ cup vegetable serving on bun. Top each with 1 oz. cheese. Bake in oven until cheese melts. | |||
| Serve. | |||