Roasted vegetable pan bagna

 
                        ROASTED VEGETABLE PAN BAGNA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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 (
  
 
 
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