Veggie Hoagie

March 22, 2017 By: Comments
Tagged: Dinner Dinner. Low-Fat Low-Fat. Low Calorie Low Calorie. Peppers Peppers. For One For One. Natural Natural. Low-Carb Low-Carb. Cheese Cheese. Garlic Garlic. For One For One. Onions Onions. Pork Pork. Sunday Dinner Sunday Dinner. Easter Easter. Summer Dinner Summer Dinner. Lunch Lunch. Picnic Picnic. Baked Baked. For Two For Two. Bell Pepper Bell Pepper. Leftovers Leftovers. Healthy Lunch Healthy Lunch. Picnic Picnic. Comfort Foods Comfort Foods. Mushrooms Mushrooms. Lenten Recipes Lenten Recipes. Meals Meals. Entrees Entrees. Quick Dinner Quick Dinner. freshipes freshipes. Roasted Roasted. 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.