Garlic Roasted Vegetable Subs

Garlic Roasted Vegetable Sub

Oven-roasting is an easy way to prepare vegetables and bring out the best of their natural flavor. Any combination of vegetables will work in this hearty vegetarian sub sandwich. I particularly like the combination I put together to create an Italian vibe. I filled them with a medley of garlic-roasted eggplant, bell peppers, onion, mushrooms and tomatoes, then topped them with cheese and placed them in the oven for a light toasting. This is an easy and delicious meal.

The quantity of vegetables given in this recipe was more than I needed for just two of us, so I plan to use the extra ready-roasted vegetables in another meal with pasta, sausage, and tomato sauce. They would also be good on a pizza, I’m thinking!

Once roasted, they can be used in several ways.

GARLIC ROASTED VEGETABLE SUBS

Yield: enough for 4 sandwiches

Ingredients:

1 medium eggplant, peeled and cut into 1-inch cubes
3 Tablespoons olive oil, divided
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 medium green or yellow bell pepper, seeded and cut into 1-inch pieces
4 Roma tomatoes, cut into 3 or 4 thick slices
2 thick slices sweet onion, separated into rings
8 ounces white button mushrooms, halved crosswise
2 cloves garlic, very finely chopped
salt and freshly ground black pepper
4 soft sub/hoagie rolls (about 6 inches)
4 to 6 slices cheese ( mozzarella, muenster or provolone)

Preparation:

1. Preheat oven to 400*F. and line 2 large baking sheets with parchment.

2. Place eggplant cubes in a large bowl, drizzle with 1 1/2 Tbsp. olive oil, season with salt and pepper and toss to combine. Spread the cubes on one of the prepared baking sheets and set aside.

3. Add the peppers, tomato slices, onion rings, and mushrooms to the bowl. Sprinkle with the chopped garlic, season with salt and pepper and drizzle with the remaining olive oil. Toss to combine and transfer to the other prepared baking sheet.

4. Roast the vegetables until tender and lightly caramelized, 20 to 30 minutes. Rotate the baking sheets and toss the vegetables about halfway through the cooking time for best results.