Fresh Vegetable Po'Boys

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 8 ounce bread french
• 1 teaspoon thyme leaves fresh chopped
• 1  garlic head whole
• 1 teaspoon olive oil extra-virgin
• 1.3 ounces part-skim mozzarella cheese shredded
• 2  plum tomatoes quartered
• 1 medium bell pepper red seeded cut into bite-sized pieces
• 1 small onion red cut into 8 wedges
• 0.3 teaspoon salt 
• 1 medium baby squash yellow cut into 1/2-inch-thick slices
• 1 medium zucchini cut into 1/2-inch-thick slices

Equipment

• bowl
• frying pan
• baking sheet
• oven
• roasting pan
• spatula
• serrated knife

Directions

1. Preheat oven to 47
2. Remove white papery skin from garlic head (do not peel or separate the cloves).
3. Place in center of a large baking sheet or shallow roasting pan. Arrange zucchini and next 4 ingredients around garlic; spray vegetables with cooking spray.
4. Bake at 475 for 15 minutes, and turn vegetables with a spatula.
5. Bake an additional 15 minutes or until vegetables are lightly browned and tender.
6. Spoon vegetables and pan juices into a bowl. Separate garlic cloves, and squeeze to extract garlic pulp. Discard skins. Stir garlic pulp into vegetables. Stir in vinegar and next 4 ingredients; toss gently.
7. Let vegetable mixture stand 10 minutes.
8. Split French bread in half lengthwise, cutting to, but not through, other side using a serrated knife. Spoon vegetables onto bread; sprinkle with cheese.
9. Bake at 475 for 3 to 4 minutes or until cheese melts.
10. Cut into 4 equal pieces.
11. Serve immediately.