Recipe - Roasted Vegetable Pan Bagna

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

Preheat the oven to 400F.

Combine the tomato, garlic, zucchini, red pepper, onion, eggplant, and
olive oil in a large roasting pan or jellyroll 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 MCRecipe Digest V1 #144

Date: Tue, 09 Jul 1996 10:37:41

From: PATRICIA KRAMER PIK848@gnn.com

Recipe By : Lighter, Quicker, Better/Sax & Simmons