Veggie Hoagie

March 22, 2017 By: Comments
Tagged: Dinner Dinner. Low-Fat Low-Fat. Low Calorie Low Calorie. For One For One. Natural Natural. Low-Carb Low-Carb. For One For One. Mushrooms Mushrooms. Sunday Dinner Sunday Dinner. Easter Easter. Lunch Lunch. Summer Dinner Summer Dinner. Picnic Picnic. Baked Baked. Peppers Peppers. For Two For Two. Bell Pepper Bell Pepper. Leftovers Leftovers. Picnic Picnic. Healthy Lunch Healthy Lunch. Comfort Foods Comfort Foods. Mushrooms Mushrooms. Onions Onions. Cheese Cheese. Lenten Recipes Lenten Recipes. Entrees Entrees. Meals Meals. Quick Dinner Quick Dinner. freshipes freshipes. Garlic Garlic. Roasted Roasted. Pork Pork. Vegetarian Dinners Vegetarian Dinners. Dairy-Free Dairy-Free.
10 minutes
10 minutes
This delightful toasted sandwich calls upon the smoky flavors of roasted vegetables and melted cheese for a delicious meatless option for lunch or dinner. It may just become your new go-to for uncomplicated weekday meals.


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  1. First, combine the zucchini, onion, mushrooms, garlic, salt and crushed red pepper in a bowl and drizzle the olive oil over all. Mix until the vegetables are coated then transfer to a roasting pan or cookie sheet and place in the oven with the broiler on high alongside the red pepper. Roast for 10 minutes, turning the red pepper every couple of minutes until the skin on all sides is loose and blackened. Once it cools, the skin should peel off easily and can be discarded. If the other vegetables begin to brown before the pepper is roasted, remove them from the oven and continue broiling the pepper.
  2. In the meantime, lightly toast the hoagie rolls in the toaster and when the veggies are finished cooking, split them evenly between the two rolls and top with cheese. Place the open hoagies back under the broiler for 2-3 minutes, just long enough for the cheese to melt, then remove from the oven and enjoy immediately topped with parsley and salt and pepper to taste.