ROASTED VEGETABLE SANDWICH

Roasted Vegetable Sandwich

This is an open-faced sandwich made with layers of roasted vegetables topped with fresh mozzarella. This also works well as a wrap.
Based on a recipe from Cooking Light, September 1996, p.120.
Prep Time1 hr 15 mins
Total Time1 hr 15 mins
Course: Sandwiches, Vegetarian
Servings: 4 servings
Author: Catherine Christiano

Ingredients

Vegetables

  • 2 medium zucchini cut lengthwise into 1/4-inch-thick slices
  • 2 medium yellow squash cut lengthwise into 1/4-inch-thick slices
  • cooking spray
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt
  • 2 pounds red bell peppers about 4 large, roasted and peeled

Sandwiches

  • 2 2 1/2-ounce submarine rolls use a wide bread or roll with a soft crust
  • 1 garlic clove halved
  • 12 medium basil leaves
  • 4 teaspoons red wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon black pepper
  • 4 ounces fresh mozzarella thinly sliced
  • basil sprigs for optional garnish

Instructions

Vegetables

  • To roast red peppers, set gas grill on medium. Place peppers on grate and grill 5 minutes. Use tongs to turn 1/4 and continue grilling making 1/4 turns every 5 minutes until skin is charred all the way around. Place peppers in a paper bag or bowl with a lid until cool. Scrape skin off of peppers, remove stem, pith and seeds. Slice into 1 inch wide strips. Set aside.
  • Meanwhile, cook zucchini and yellow squash. Position oven rack approximately 8 inches from broiler. Set broiler on high. Lightly coat baking sheet with cooking spray.
  • Arrange zucchini and squash slices in single layer. Cook in 2 batches, if necessary. Sprinkle with oregano, basil, pepper, and salt. Broil 3 - 5 minutes or until tender and browned. Remove to plates lined with paper towels.

Sandwiches

  • Cut submarine rolls in half lengthwise. Lightly toast. Rub cut sides with garlic. Place rolls, cut sides up, on baking sheet. Divide bell pepper strips, zucchini, yellow squash, and basil leaves evenly. Drizzle with vinegar and olive oil, then sprinkle with pepper. Top with layer of mozzarella and broil 2 minutes or until cheese melts. Garnish with basil sprigs, if desired.