Roasted Vegetable Subs

I’ve mentioned my love of roasted vegetables before. I love the deep, nutty flavor, the texture, the beautiful colors. I pretty much love everything about them.

I was inspired to make these subs after Joe and I loved the roasted vegetable soup I made a while ago so much. I thought roasting the vegetables with some balsamic vinegar and piling them on rolls with tons of cheese would make for an absolutely delicious dinner – and I was right. These subs were so yummy that we didn’t even miss the meat. The balsamic vinegar adds an additional depth of flavor and a wonderful tang that’s just delicious, and the melty cheese is a nice contrast to the crisp-tender vegetables. You could use any combination of vegetables you like; asparagus, zucchini, or a poblano pepper for a little kick would also be delicious. I kept ours simple with a combination of bell peppers, onions, garlic and mushrooms. I can’t wait to make these again! (Only next time I won’t burn the rolls; I got distracted by two little boys who shall remain nameless.)

Roasted Vegetable Subs

1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow or orange bell pepper, coarsely chopped
1/2 pound whole button mushrooms, quartered
1 large red onion, coarsely chopped
3 cloves minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
2 sweet Italian rolls, split and toasted
6 slices provolone cheese

1. Preheat oven to 475 degrees. Arrange vegetables in a single layer on a non-stick baking sheet; add olive oil, vinegar, and salt and pepper and toss to combine. Roast, stirring occasionally, for 30 minutes or until golden brown and tender.

2. Pile half of the vegetables on each roll and top each with 3 slices of cheese. Broil to melt cheese, if desired.