Overstuffed Veggie Hoagies Take #2

These eggplants (zucchinis too) were probably the best I've tasted in a really long time.  The trick, so I hear, is not to over-roast them.  For some of us this may be a challenge but the reward is well worth it!

Recipe:
Slice eggplants and zucchinis into thin slices, follow roasting instructions, place feta or bulgarit into a hoagie, layer up the veggies, wrap and refrigerate for tomorrows lunch!

Stuffed zucchinis

I have to kind of squint at this one to remember exactly what I did here. I'm pretty sure I hollowed out some zucchinis and reserved the flesh. Onions got chopped up and fried in olive oil with garlic, and the scooped zucchini was added in along with some chopped eggplant. Spices almost certainly included salt, pepper, and paprika, though turmeric and cumin would also be appropriate. Then I cooked up some white rice, and layered it all together. I expected it all to meld together in a way that didn't happen, so I'd recommend that when you make this you mix the cooked rice with the veggies, or just cook it all together. It was tasty, though.

Oh the things you can Roast

Now that we have our oven, the possibilities are endless. One of our favorite dinners (and only possible with an oven) is roasted vegetable sandwiches. So good and so healthy. The prep time on this is fairly short (cooking time is longer), basically just as long as it takes you to cut up your vegetables. I used:

Mushrooms

Zucchini

Eggplant

Tomatoes

Onions

Peppers

Although you can basically use any vegetables, I'd recommend using ones that are in season (that's the beauty of this sandwich). Slice up your vegetables - you want them to be sandwich stackable so slice them up relatively thin.

Lay them out on a cookie sheet, using a baking sheet. The more cookie sheets and oven racks you have the better but you can also do this in shifts, like I did. Lightly brush all your vegetables on both sides with oil. I seasoned some of the vegetables but most I let speak for themselves. Roast the vegetables at about 400F for 15-25 minutes each tray. Check on them after 15 minutes or so.

How amazing do these eggplants look?

Not only do grilled vegetables taste great, they also look great which is why I couldn't resist with the pictures. Not that these pictures do them any justice, you'll have to try this one out for yourselves.

When you've got all your vegetables roasted, sandwich them up and you're ready to go. We used pita this time but any bread will work. Extra flavoring or condiments is up to you but pretty unnecessary. These vegetables work well together. My favorites are the eggplants and tomatoes.