Giant Roasted Veggie Sandwich Recipe

Name: Giant Roasted Veggie Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/4 ounce) can sliced ripe olives, drained; 2 tablespoons capers, drained and rinsed; 1 cup bottled balsamic salad dressing, divided; 1 small eggplant, 12 oz. cut lengthwise into 1/4 inch thick slices; 1 yellow squash, 8 oz.,cut lengthwise into 1/4 inch thick slices; 5 small portabella mushrooms, about 3 inches wide,stems removed (8 oz); 2 red bell peppers or 2 green bell peppers, seeded and quartered; 1 red onion, sliced; 1 round loaf crusty sourdough bread, 9 inch diameter; 8 ounces smoked mozzarella cheese, cut into 1/4 inch thick slices

Servings: persons

1 (2 1/4 ounce) can sliced ripe olives, drained
2 tablespoons capers, drained and rinsed
1 cup bottled balsamic salad dressing, divided
1 small eggplant, 12 oz. cut lengthwise into 1/4 inch thick slices
1 yellow squash, 8 oz.,cut lengthwise into 1/4 inch thick slices
5 small portabella mushrooms, about 3 inches wide,stems removed (8 oz)
2 red bell peppers or 2 green bell peppers, seeded and quartered
1 red onion, sliced
1 round loaf crusty sourdough bread, 9 inch diameter
8 ounces smoked mozzarella cheese, cut into 1/4 inch thick slices

1
Preheat oven to 425 degrees.
2
In small bowl, combine black olives, capers, and 2 Tbsp.
3
of dressing; set aside.
4
In large roasting pan, combine next five ingredients.
5
Add remaining salad dressing; toss to coat.
6
Roast, turning occasionally, until veggies are tender, about 30 minutes.
7
Let stand until cool, at least 20 minutes.
8
Meanwhile, cut top 1/3 from bread.
9
Pull out bread in center, leaving 1/2-inch thick shell.
10
Layer veggies in loaf, then top with cheese and olive mixture.
11
Replace bread top.
12
Tightly wrap in plastic, and refrigerate at least 2 hours.
13
or overnight.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (2 1/4 ounce) can sliced ripe olives, drained, 2 tablespoons capers, drained and rinsed, 1 cup bottled balsamic salad dressing, divided, 1 small eggplant, 12 oz. cut lengthwise into 1/4 inch thick slices, and more.

Yes, Giant Roasted Veggie Sandwich falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Giant Roasted Veggie Sandwich

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