Roasted Vegetable Pan Bagna

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4 Servings

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Roasted Vegetable Pan Bagna Ingredients

2 Plum tomatoes -- cored and Half moons
Halved 2 tb Extra virgin olive oil
2 Garlic cloves -- bruised 2 tb Chopped parsley
1 Zucchini, cut lengthwise 1/2 ts Dried rosemary
Into 1/4-inch 1/4 ts Dried thyme
Slices Salt and freshly ground
1 Red bell pepper, quartered, Black pepper
Stems and 4 Italian hero rolls or small
Seeds removed Semolina loaves
1 md Red onion, halved lengthwise 2 oz Anchovy fillets, drained and
Cut into 1/2-inch half moons Rinsed
12 oz Eggplant cut into 1/4-inch 2 c Trimmed arugula leaves

Instructions for Roasted Vegetable Pan Bagna

Preheat the oven to 400F. 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. Posted to MC-Recipe Digest V1 #144 Date: Tue, 09 Jul 1996 10:37:41 From: PATRICIA KRAMER Recipe By : Lighter, Quicker, Better/Sax & Simmons

Main Ingredient: VegetablesCuisine: French

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