Roasted Veggie Sandwich

Name: Roasted Veggie Sandwich
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; 12 teaspoon black pepper; 14 teaspoon salt; 4 small crusty italian rolls; 2 tablespoons vinaigrette dressing; 12 red onion, coarsely chopped

9 ingredients

10 steps

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
12 teaspoon black pepper
14 teaspoon salt
4 small crusty italian rolls
2 tablespoons vinaigrette dressing
12 red onion, coarsely chopped

Directions

1

Preheat oven to 450 degrees.
2

Spray two jelly-roll or large roasting pans with nonstick spray.
3

Arrange eggplant, mushrooms, and zucchini on pans and spray lightly with cooking spray.
4

Sprinkle with salt and pepper and bake until lightly charred, 6-7 min.
5

per side.
6

Transfer bell peppers to paper bag; fold bag closed and let steam 10 minutes.
7

Peel skin from peppers.
8

Layer each roll half evenly with peppers, eggplant, mushrooms, and zucchini.
9

Sprinkle with dressing and chopped onion.
10

Top with remaining roll halves.