Italian veggie sub
This recipe is a recreation of a memory from years ago, when I had a spectacular veggie sub from an Italian deli in Philadelphia.
- 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
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.