Sandwiches recipes

Roasted Vegetables-And-Feta Hoagies

Course : Sandwiches
Serves: 4

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Ingredients:

1 cup red onion -- 1/4-inch-thick sliced and separated into rings

1 cup red bell pepper -- 1/2 inch-thick cut into strips

1 cup mushrooms -- sliced

1/2 cup fennel -- thinly sliced

2 small yellow squash -- halved lengthwise and thinly sliced -- (about 1 1/2 cups)

1 small zucchini -- halved lengthvnse and thinly sliced -- (about 1 cup)

3 tablespoons balsamic vinegar

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

2 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 spray cooking spray

1 clove garlic -- halved

4 pieces submarine buns -- split

1/2 cup crumbled feta cheese with basil and tomato

Preparation / Directions:

1. Reheat oven to 450 oF. 2. Combine first 6 ingredients in a large bowl. Combine vinegar, thyme, oil, salt. and pepper in a small bowl; stir with a whisk until blended. Pour vinaigrette over vegetables; toss well to coat. Arrange vegetables on a jelly-roll pan coated with cooking spray. Bake at 450 oF for 30 minutes, stirring once. Remove vegetables from pan: set aside, and keep warm. 3. Wipe pan clean with a paper towel. Rub cut sides of garlic over cut sides of rolls: place rolls on pan. Bake at 450 oF for 5 minutes or until toasted. Divide vegetables evenly between roll bottoms; top each with 2 tablespoons cheese and roll tops.

Nutritional Information:

CAL 322 (28% from fat); PRO 11.3 g; FAT 10 g (sat 3.4 g); CARB 48 g; FIB 2.6 g; CHOL 13 mg; IRON 4.6 mg; SOD 776 mg; CALC 123 mg.

Roasted Vegetables-And-Feta Hoagies

Ingredients:

Preparation / Directions:

Nutritional Information:

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