Provençale Hero

Ingredients

• 2 tablespoons balsamic vinegar 
• 2 cups eggplant cubed peeled (1-inch) ( 1 medium)
• 16 ounce bread french cut in half lengthwise
• 2  garlic cloves minced
• 2 teaspoons penzey's southwest seasoning dried italian
• 2 tablespoons juice of lemon 
• 2 teaspoons olive oil 
• 6 ounce part-skim mozzarella cheese 
• 0.5 teaspoon pepper 
• 1 cup bell pepper red cubed (1-inch) ( 1 large)
• 1 tablespoon teaspoon rosemary dried fresh minced
• 1 cup tomatoes cubed (1-inch) ( 1 large)
• 2 tablespoons water 
• 1.5 cups baby squash yellow cubed (1-inch) ( 2 small)
• 0.8 cup zucchini cubed (1-inch) ( 1 small)

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 42
2. Combine first 8 ingredients in a large bowl; stir with a whisk.
3. Add eggplant, yellow squash, bell pepper, and zucchini; toss gently.
4. Place vegetable mixture in a jelly-roll pan.
5. Bake at 425 for 20 minutes or until vegetables are tender, stirring occasionally.
6. Combine roasted vegetables and cubed tomato, and toss gently. Arrange vegetable mixture on bottom half of loaf, and top with cheese slices and top half of loaf.
7. Place loaf on a jelly-roll pan, and bake at 425 for 5 minutes or until cheese melts.
8. Cut loaf crosswise into 6 pieces.