Roasted vegetable pan bagna

Yield: 4 Servings

Measure Ingredient
2 Plum tomatoes -- cored and
Halved
2 Garlic cloves -- bruised
1 Zucchini, cut lengthwise
Into 1/4-inch
Slices
1 Red bell pepper, quartered,
Stems and
Seeds removed
1 medium Red onion, halved lengthwise
Cut into inch half moons
12 ounces Eggplant cut into 1/4-inch
Half moons
2 tablespoons Extra virgin olive oil
2 tablespoons Chopped parsley
½ teaspoon Dried rosemary
¼ teaspoon Dried thyme
Salt and freshly ground
Black pepper
4 Italian hero rolls or small
Semolina
Loaves
2 ounces Anchovy fillets, drained and
Rinsed
2 cups Trimmed arugula leaves

Preheat the oven to 400#161#F.

Combine the tomato, garlic, zucchini, red pepper, onion, eggplant, and olive oil in a large roasting pan or jelly-roll pan. Toss to coat with oil. Bake, turning often, until the vegetables are browned and tender, about 45 minutes.

Meanwhile, chop the parsley, rosemary and thyme together. Stir into the vegetables during the last 15 minutes of baking. Remove from the oven and add salt and pepper to taste.

Preheat the broiler or toaster oven. Split the rolls open like a book and toast until the cut sides are lightly golden. Divide the warm vegetables among the rolls. Top each with 2 or 3 anchovy fillets.

Scatter the arugula on top. Fold the top of the roll over the filling and serve.

Recipe By : Lighter, Quicker, Better/Sax & Simmons From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (

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