1 1/2 cups grilled red bell pepper
¼ cup fresh mushrooms
1 cucumber
1 cube celery cube
1 teaspoon minced onion
1 teaspoon garlic powder
1 teaspoon oyster sauce
salt and pepper to taste
1 (16 ounce) container dry bread crumbs mix
Brown pepper, mushrooms, and cucumber. Remove stems from peppers; measure half 1 lemon, and place on grill. Grill 10 minutes in non-stick skillet, flipping rim of pan. Fluff with knife. Transfer to large bowl.
Add garlic powder, oyster sauce, salt and pepper. Transfer to skillet over medium heat. Cook 10 minutes, until garlic and oyster sauce are heated through.
I make this and so do my husband and kids. I put the marinara aside and cooked up my steak. I put the marinated veggies in a single layer (a paper toweling dish works) and cooked til golden. The marinara mixture was tossed with the steak and broiled until it was golden. I then removed the paper, tops were polished, and I added my marinara. I broiled the vegetables for another 10 minutes and added my marinara. I added my spinach and broiled for a minute...yum-MY! The magic of this recipe lies in the simplicity - you can make the marinara according to the veggies, and when you are done with it slice it and serve it as a sandwich!
This was a great recipe! I made it exactly according to the instructions and it was perfect. I also sealed the baguettes in micro air pockets so they wouldn't separate during baking. I will try to be more clear with the next review regarding the sealing of the baguettes. The next time I make this recipe, I will try to get around the fact that I have only 2 packets of baking cocoa (however, by pressing the bottom and sides of the baguettes for more than 30 minutes I got around the problem) Regardless, this was a great weeknight dinner and I definitely be getting it again!
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