Summer Sheet Pan Veggie Sandwich

Main Course

Fairgrown

Serves 4-6 Prep 15 min Cook 30 min

An easy, tasty summer sandwich that uses up all your garden peppers, zucchini, eggplant, and tomatoes — roasted on a sheet pan with melted cheese and a homemade Italian sub dressing. Simple, flavorful, and delicious. Sourced from America's Grow-a-Row.

Ingredients

Primary

Peppers(Any)— 2 bell, sliced into strips
Summer Squash (Zucchini)(Any)— 1, sliced into half-moons
Eggplant(Any)— 1, sliced into half-moons
Onions(Any)— 1 red, sliced into strips
Tomatoes(Any)— 2 large, sliced

Additional / Pantry

2 tbs olive oil (for roasting)
2 tsp Italian seasoning
2 tsp garlic powder
2 tsp onion powder
Salt and pepper, to taste
1 pack shredded cheese (provolone, mozzarella, parmesan, or a blend)
For the Dressing:
¼ cup red wine vinegar
⅓ cup olive oil
1 tsp Italian seasoning
1 tsp red pepper flakes (optional)
Salt and pepper, to taste
1 pack sub rolls

Instructions

Preheat the oven to 375°F.
Slice the bell peppers and red onion into strips, slice the zucchini and eggplant into half-moons, and slice the tomatoes. In a large bowl, combine the prepared vegetables. Drizzle with 2 tablespoons olive oil and season with Italian seasoning, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.
Spread the seasoned vegetables in a single layer on a large sheet pan. Roast for 30 minutes, or until the vegetables are tender.
Make the vinaigrette. While the vegetables roast, whisk together ⅓ cup olive oil, red wine vinegar, 1 teaspoon red pepper flakes, and 1 teaspoon Italian seasoning in a small bowl. Taste and add salt to taste.
Sprinkle shredded provolone cheese over the roasted veggies immediately after removing the sheet pan from the oven, then assemble the subs. Spoon the roasted veggie and cheese mixture onto the sub rolls. Drizzle with the vinaigrette and serve warm.

Notes

This recipe is perfect for using up any combination of summer garden vegetables. Try adding mushrooms, summer squash, or whatever you have on hand. Leftover roasted veggies are great on their own or over greens the next day.