Yield: 4 Servings
|2||Plum tomatoes -- cored and|
|2||Garlic cloves -- bruised|
|1||Zucchini, cut lengthwise|
|1||Red bell pepper, quartered,|
|1 medium||Red onion, halved lengthwise|
|Cut into inch half moons|
|12 ounces||Eggplant cut into 1/4-inch|
|2 tablespoons||Extra virgin olive oil|
|2 tablespoons||Chopped parsley|
|½ teaspoon||Dried rosemary|
|¼ teaspoon||Dried thyme|
|Salt and freshly ground|
|4||Italian hero rolls or small|
|2 ounces||Anchovy fillets, drained and|
|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 (