16 November 2011

Italian Vegetable Sub Melts

This here's a little creation I made one day when I had a fridge full of vegetables left over for my week and needed a creative way to use them. In the past I have been a huge fan of meatball subs, but of course don't eat them since a) they are bad for me, b) unless you make the meatballs yourself God only knows what you're putting in your mouth, and c) they are bad for me.

I decided to try and make a healthy version of the meatball subs with veggies. "How is a meatball sub anything like a veggie sub?" you may ask. Well, it has bread, tomato sauce, and cheese and in Hannahland that's enough to fool me.

Italian Vegetable Sub Melts
Serves two

1 tbsp olive oil
1/2 tsp garlic, minced
1/2 a medium onion, diced
1/2 a large zucchini, diced
1 yellow squash, diced
1/2 bell pepper of your choice, diced
1 cup cherry tomatoes, halved
5 mushrooms, diced
salt and pepper to taste
2-3 shakes dried oregano
1-2 shakes parsley
4 tbsp tomato sauce/pizza sauce
2 sub rolls
4 slices provolone cheese

Heat olive oil in large skillet over medium heat. Add onion and garlic and saute for a few minutes. Add the vegetables and seasonings and cook, stirring frequently to lightly brown them.

Set the oven to broil, cut open the sub rolls and place on a cookie sheet. Place in the oven for 2 minutes to toast. Keep an eye that they don't burn.

Take out the rolls and spread each with tomato sauce. Fill with vegetables and cover each with two slices of provolone. Place under the broiler for another 2-3 minutes until cheese is melted and starting to bubble and brown.

Serve immediately!

Question of the Day:
Are there any foods that look good but you refuse to eat because of its contents?

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