Kenmore KFPJE, KFPSL6 Vegetable Hoagie, tablespoon fresh basil leaves or 1 teaspoon dried basil

Vegetable Hoagie

1 clove garlic

1tablespoon fresh basil leaves or 1 teaspoon dried basil

1⁄4 cup stuffed green olives

1⁄4 cup pitted ripe olives

6ounces provolone cheese

2large carrots, cut in 21⁄2-inch pieces

2-3 tablespoons olive oil

1medium zucchini, cut in 21⁄2-inch pieces

1⁄4 red onion

2medium plum tomatoes

2tablespoons balsamic vinegar

1⁄2 teaspoon sugar

4hoagie buns, split and buttered,

if desired

Position mini bowl and mini blade in work bowl. With processor running, add garlic and basil through feed tube. Process until finely chopped, about 10 seconds. Add green and ripe olives. Pulse 3 to 4 times, about 1 second each time, until coarsely chopped. Set aside.

Exchange mini bowl and mini blade for 4 mm shredding disc. Add cheese, cut up to fit feed tube, if necessary. Process to shred. Set aside. Wipe out work bowl, if necessary.

Exchange shredding disc for 4 mm slicing disc. Add carrots. Process to slice lengthwise.

Heat 1 to 2 tablespoons olive oil in large skillet over medium heat, until oil sizzles. Add carrots. Cook

5 minutes until crisp-tender, stirring occasionally. Push to edge of skillet.

Add zucchini to work bowl. Process to slice lengthwise. Add to skillet, adding oil, if necessary. Cook 1 to 2 minutes, until slightly soft. Remove skillet from heat.

Add onion and tomatoes to work bowl. Process to slice. Add to skillet. Add olive mixture, vinegar, and sugar to skillet. Stir gently. Cover. Let stand

10 minutes to marinate. Spoon mixture into hoagie buns. Top with cheese.

Yield: 4 servings.

Per serving: About 460 cal, 18 g pro, 46 g car, 23 g fat, 40 mg chol, 1102 mg sod.

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