I so have to try this!! This would also work well in a pita and I think I'll try the mixture with a little more dressing in some pasta. I did not soak the onions and they were just fine and probably helped keep the filling drier. This was absolutely delicious!! umm ummm delicious. Pros: tons of flavor quick easy cheap. The stacked Italian sandwich certainly isn’t a new concept, but I hope my vegetarian take on it has your tummy grumbling :). Thanks for sharing :). Create your own balsamic glaze by bringing 1/2 cup of balsamic vinegar and 2 tablespoons of sugar to a boil in a small saucepan, then reduce to a simmer and cook until reduced by half, for about 20 minutes. Layer the bottom half with the bell peppers, tomatoes, eggplant and mozzarella; grind black pepper over to taste. My husband and I just went through all of our cookbooks (thanks Marie Kondo). I’ve been trying for a while but I never seem to get there! Looking through cookbooks has been SO refreshing. We’ve got the homemade hero buns that will work perfectly with the veggies. Hope you enjoy everything. I added sliced Tofurky with the Provolone and toasted it before adding the remaining ingredients. Cook for about 3 minutes, turn, and cook for another 3 minutes. I love grilled veggies…just made grilled zucchini the other day with a nice marinade! Great!!! For us, this made 2 very large sandwiches. Pros: Quick Flavorful Easy to make.

What a beautiful and colorful sandwich!

I had actually just stopped back at your site to look at your photographs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified.
Trust me, you will not miss the meat in this sandwich! This was great! Serve immediately. But nonetheless, I winged it and like the other reviewers said, it was terrific.

I used banana peppers instead of Pepperoncini and also used red bell peppers instead of tomatos...delicious! A Guide to Making Cobb Salad the Way it Was Meant... 4 ounces (1/2 package) cream cheese, softened, 2 small zucchini, cut lengthwise into 1/4-inch thick slices, small yellow squash, cut lengthwise into 1/4-inch thick slices, 2 portobello mushrooms, cut into 1/2-inch thick slices, 1 medium red bell pepper, cut into 2-inch strips, 1 small red onion, cut crosswise into 1/2-inch thick slices, 1 loaf ciabatta or other rustic Italian bread, split in half horizontally. Struggling to fall (or stay) asleep? A must try for sure! Even my numbed-by-pain-killers-broken-wrist can’t dull the memories in my post-week-at-the-beach-where-did-the-humidity-go-summer-lovin-skin. The only veggie I added was green pepper only because I had one. Top with second bread half. My idea of a perfect summer meal. Wow, looks like summer in a sandwich. Marta @ What Should I eat for breakfast today says, It looks so good that I pinned it. Made enough for two days and can't wait till tomorrow to have another! I have a puppy sous chef that’s always available for taste testing or floor mishaps but I think a girlfriends lunch sounds like a lot more fun. But! My new fav sandwich:), Your email address will not be published. We love it for dinner as well as lunch. Good luck on your future posts! Pack them up and take with you to the beach or wherever you like! In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Beautiful photos! Super yummy. I love every single ingredient and a thick balsamic drizzle would be the perfect way to top it off. Slice them and distribute them evenly over each sandwich, followed by the thinly sliced red onions and sliced kalamata olives. This spice has now been added to your Flavor Profile, under "My Spices". Arrange the tomatoes and eggplant on the sheet; sprinkle with salt to taste and roast 20 minutes, until browned. We don’t always need meat :). There some great nostalgia in that sandwich right there.

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