VOTE AT THESE COOKING WEB RINGS
ROASTED VEGETABLE SANDWICH
INGREDIENTS:
 | 1/2 cup salad olives, drained |
| 1 can (2.5 oz) sliced black olives, drained |
| 2 Tbsp capers, rinsed & drained |
| 1 cup balsamic salad dressing, divided |
| 1 small egg plant (12 oz) trimmed & cut lengthwise into 1/4" thick slices |
| 1 zucchini (8 oz) trimmed & cut lengthwise into 1/4" thick slices |
| 8 oz yellow squash trimmed & cut lengthwise into 1/4" thick slices |
| 5 portabella mushrooms, stems removed (about 8 oz) |
| 1 red bell pepper, seeded & quartered |
| 1 green bell pepper, seeded & quartered |
| 1 red onion, sliced |
| 9" round loaf of crusty sour dough bread |
| 8 oz smoked mozzarella cheese, cut 1/4" thick slices |
DIRECTIONS: Preheat oven to 425 F (208.33 C). In a bowl combine olives, capers & 2 Tbsp balsamic dressing, mix & set aside. Using a large roasting pan add next 6 ingredients & toss to coat with remaining dressing. Roast for 30 min or until vegetables are tender, turning a couple times. Remove from oven & cool at least 30 minutes. Meanwhile cut the top 1/3d from the bread then full out the bread in the bottom leaving 1/2 " thick shell, layer the vegetables in the loaf & top with olive mixture then the cheese & put the top of the bread back on. Tightly wrap in plastic wrap & refrigerate at least 2 hours or overnight if possible. Slice & serve.
SERVINGS: 6-8
ROASTED VEGETABLE SANDWICH