This doesn’t sound nearly as good as it tastes…BUT…everyone who tries it can’t believe how GOOD it is!
It’s all in the sauce!!!
2 Cups Mushrooms, sliced (canned is just fine!)
1 Cup Red Bell Pepper, sliced
1 Cup Red Onion, sliced
1 Cup Zucchini, sliced
1 Cup Broccoli florets
2 Tbsp Fresh Basil, or 3/4 tsp dried basil
1/2Cup Chicken Broth, low-sodium & low-fat
3 cloves Garlic, minced
4 Tbsp Honey
2 Tbsp Dijon Mustard, (or yellow if dijon is not available)
2 Tbsp Tomato Paste
1 tsp Oregano, dried
1/2 tsp Black Pepper
1 Fresh Loaf of Italian Bread, unsliced (about 15-inches long)
2 tsp. Olive oil
1/4 tsp. Garlic Powder
1 Cup Swiss Cheese, reduced-fat and shredded
Spray a large skillet with non-stick spray. Add mushrooms, red pepper, onions, zucchini, broccoli, and basil. Cook over medium-high heat, stirring often, until vegetables are tender-crisp, about 6-7 minutes. Remove from heat and drain off any liquid. Set aside.
To prepare honey-mustard sauce, combine all sauce ingredients in a small saucepan. Cook over medium-high heat and set aside.
Using a sharp bread knife, slice loaf lengthwise into 2 pieces, 1/3 of the way down (your top piece will be smaller than your bottom piece). Pick out some of the bread from the bottom piece to create a partially hollowed-out boat (about 1-inch deep).
Combine olive oil with garlic powder. Using a pastry brush, brush the cut sides of the top and bottom loaf pieces with the oil. Sprinkle bottom piece with 1/2 the cheese. Spread vegetables over cheese. Spoon sauce evenly over vegetables. Top with remaining cheese. Cover with top of loaf. Wrap loaf completely in aluminum foil.
Bake at 350 F for 25 minutes. Remove loaf from foil and let stand 2-3 minutes before cutting. Slice loaf crosswise into 6 large pieces. Serve immediately.
Makes 6 Servings.