A VEGETARIAN VERSION of the ever-popular meatball sub. These are great for fall picnics, and the recipe can be multiplied easily to feed a crowd.
SERVES 4
INGREDIENTS
- 1 pound mushrooms (preferably portobellos), trimmed and sliced
- 1 large onion, thinly sliced
- 1 large green bell pepper, cut into matchsticks
- 1 large red bell pepper, cut into matchsticks
- ¼ cup Italian-style salad dressing
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 4 submarine rolls or petite baguettes
- 2 cups well-seasoned tomato sauce, homemade or store-bought, heated
- ¼ pound provolone cheese, thinly sliced
INSTRUCTIONS
- Preheat the oven to 450°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the mushrooms, onion, and bell peppers. Add the salad dressing and oil. Toss to coat. Season with salt and pepper to taste. Arrange in a single layer in the pan.
- Roast for about 25 minutes, until the vegetables are tender and lightly browned, tossing and turning occasionally for even cooking. Remove from the oven and reduce the temperature to 300°F.
- To assemble the subs, cut the rolls open horizontally (do not cut all the way through). Brush a little tomato sauce inside. Stuff each roll with vegetables. Cover with sauce, about ½ cup per roll. Divide the cheese among the rolls and stuff into the subs. Close the subs so that as little cheese as possible peeks out. Tightly wrap each sandwich in aluminum foil.
- Bake for about 15 minutes, until the rolls are crispy and the cheese is melted.
- Serve warm, with plenty of napkins.
