Roasted Veggie Sandwich
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 (3/4 lb) eggplant, cut into 1/4 inch slices
- 2 red bell peppers, halved and seeded
- 2 portabella mushrooms, sliced
- 1 medium zucchini, cut into 1/4 inch thick slices
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon salt
- 4 small crusty italian rolls
- 2 tablespoons vinaigrette dressing
- 1⁄2 red onion, coarsely chopped
directions
- Preheat oven to 450 degrees.
- Spray two jelly-roll or large roasting pans with nonstick spray.
- Arrange eggplant, mushrooms, and zucchini on pans and spray lightly with cooking spray.
- Sprinkle with salt and pepper and bake until lightly charred, 6-7 min.
- per side.
- Transfer bell peppers to paper bag; fold bag closed and let steam 10 minutes.
- Peel skin from peppers.
- Layer each roll half evenly with peppers, eggplant, mushrooms, and zucchini.
- Sprinkle with dressing and chopped onion.
- Top with remaining roll halves.
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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!!!"