We've given a classic Italian sandwich a vegetarian makeover. After packing your hoagie buns with fresh zucchini, bell peppers, onions and eggplant, you'll melt some delicious mozzarella cheese on top.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

20 mins
25 mins
45 mins
3 sandwiches


Ingredient Checklist


Instructions Checklist
  • Adjust oven racks to middle two positions. Preheat oven to 425°F. Line two 18x13-inch shallow baking pans or extra-large rimmed baking sheets with parchment paper or foil. Place bell peppers, zucchini, and onions in one pan and place eggplant in other pan. Drizzle all vegetables with oil and sprinkle with salt, black pepper, and crushed red pepper; toss to coat.

  • Roast vegetables on separate racks 25 to 30 minutes or until light brown and tender, stirring vegetables and rotating pans once. Remove from oven.

  • Preheat broiler. Cut buns in half horizontally, cutting to but not through opposite sides. Fill with roasted vegetables; drizzle with salad dressing and top with cheese. Place on a baking sheet. Broil sandwiches on top rack until cheese is melted and buns are toasted. Cut sandwiches in half and serve with additional dressing.

Nutrition Facts

346 calories; fat 14g; cholesterol 24mg; saturated fat 5g; carbohydrates 41g; mono fat 6g; poly fat 2g; insoluble fiber 5g; sugars 9g; protein 16g; vitamin a 1517.2IU; vitamin c 59mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.3mg; folate 48.1mcg; vitamin b12 0.3mcg; sodium 714mg; potassium 391mg; calcium 366mg; iron 2mg.