Italian veggie sub
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
This recipe is a recreation of a memory from years ago, when I had a spectacular veggie sub from an Italian deli in Philadelphia.
Course:
Lunch
Cuisine:
Italian
Servings: 2
Ingredients
- 1 to 4 roasted bell peppers any color
- 2 crusty sub breads or mini-baguettes
- 1 small eggplant
- 1 T salt
- 1 zucchini
- 2 T + 2 t olive oil
- 1/4 t garlic powder
- 4 artichokes packed in olive oil
- 2 slices provolone cheese
- 1 ball fresh mozzarella
Instructions
-
Preheat the oven to 425 F.
-
Slice off the top and bottom of the eggplant and slice the rest crosswise into 1/2 inch slices. Rub both sides of the eggplant slices with salt and lay the eggplant slices on the paper towels. Top with another double layer of paper towels. Lay a second baking sheet on top and place a heavy bowl or skillet on top as a weight. Let sit for 15 minutes. Remove the eggplant and brush off the salt.
-
Slice the zucchini lengthwise into 1/4 inch slices. Brush zucchini and eggplant slices with 2 T olive oil and lay them on a baking sheet lined with baking paper.
-
Roast the eggplant and zucchini for 15 minutes, turning once halfway.
-
While the vegetables roast, chop artichokes fine and slice roasted peppers into strips.
-
Drain and slice the mozzarella into 6 slices.
-
Brush the inside surfaces of the bread with 2 t olive oil then sprinkle with garlic powder.
-
Cut the provolone slices in half and lay them on the bottom half of the subs.
-
When the vegetables come out of the oven, add subs and toast for 2 minutes.
-
Remove the subs from the oven, then layer with zucchini, eggplant, mozzarella, roasted peppers, and diced artichokes. Compress slightly so that the sub absorbs the vegetable juices.