Giant Roasted Veggie Sandwich
- Ready In:
- 3hrs 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 (2 1/4 ounce) can sliced ripe olives, drained
- 2 tablespoons capers, drained and rinsed
- 1 cup bottled balsamic salad dressing, divided
- 1 small eggplant, 12 oz. cut lengthwise into 1/4 inch thick slices
- 1 yellow squash, 8 oz.,cut lengthwise into 1/4 inch thick slices
- 5 small portabella mushrooms, about 3 inches wide,stems removed (8 oz)
- 2 red bell peppers or 2 green bell peppers, seeded and quartered
- 1 red onion, sliced
- 1 round loaf crusty sourdough bread, 9 inch diameter
- 8 ounces smoked mozzarella cheese, cut into 1/4 inch thick slices
directions
- Preheat oven to 425 degrees.
- In small bowl, combine black olives, capers, and 2 Tbsp.
- of dressing; set aside.
- In large roasting pan, combine next five ingredients.
- Add remaining salad dressing; toss to coat.
- Roast, turning occasionally, until veggies are tender, about 30 minutes.
- Let stand until cool, at least 20 minutes.
- Meanwhile, cut top 1/3 from bread.
- Pull out bread in center, leaving 1/2-inch thick shell.
- Layer veggies in loaf, then top with cheese and olive mixture.
- Replace bread top.
- Tightly wrap in plastic, and refrigerate at least 2 hours.
- or overnight.
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RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"