Roasted Veggie Hoagie Recipes

Steps:

• Place opened roll onto a clean work surface. In a small bowl, combine olive oil, vinegar, and basil. Drizzle the vinegar mixture on the inside top half of the roll. On the bottom half of the roll, layer ingredients in the following order: lettuce, beef, turkey, ham, tomato, onion, peppers, and pickles. Crown with the top roll.

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
• In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
• Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Steps:

• Slice all of the veggies so that you can place them on a hoagie roll. Take the veggies and place them in a deep dish. Add Italian dressing and let sit for about 30 minutes in the fridge to soak up the dressing.
• Get your grill ready and place veggies on the grill. Cook to your desired taste. You don't want to overcook the veggies. The eggplant may take the longer.
• Mix the mayo and pesto together to make a Mayo-pesto dressing. Spread it onto the toasted hoagie rolls. Then layer the cheese, roasted onions, peppers, zucchini, portabella mushroom and eggplant.