Roasted Veggie Sandwich

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.