 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 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 roll |
2 tablespoons vinaigrette dressing |
1/2 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.
|
|