Roasted vegetable pan bagna

Yield: 4 Servings

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