Ingredients
8 onion slices (1/4 inch thick)1/4 cup olive oil1/4 cup red wine vinegar4 teaspoons chopped fresh oregano or 1 teaspoon dried oregano2 garlic cloves, minced4 jars (7 ounces each) roasted red peppers, drained1 loaf (1 pound) French bread1 cup shredded part-skim mozzarella cheese
Preparation
Place onion slices in a 13x9-in. baking pan. In a small bowl, whisk the oil, vinegar, oregano and garlic; brush half over the onions. Set remaining dressing aside.
Bake onions, uncovered, at 375° for 10 minutes or until tender. Add red peppers; bake 10 minutes longer or until heated through. Meanwhile, slice bread in half lengthwise, then cut into fourths. Carefully hollow out bottom of loaf, leaving 1/2-in. shells (discard removed bread or save for another use).
Place bread, cut side up, on a baking sheet. Broil 4 in. from the heat for 1 minute or until toasted. Layer with onions, red peppers and cheese on bottom halves of bread. Drizzle with remaining dressing. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Top with remaining bread.
