Roasted vegetable pan bagna

Yield: 4 Servings

Ingredients:

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

Instructions:

Preheat the oven to 400#161#F. 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. Recipe By : Lighter Quicker Better/Sax & Simmons From: Hp_walls@woco.Ohio.Gov Date: Mon 15 Jul 1996 14:00:51 ~0400 (