Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
35 min
Prep:
5 min
Cook:
30 min

Ingredients

Directions

Preheat oven to 425 degrees. Slice bread and put aside. In large bowl combine eggplant, zucchini, squash, olive oil, salt, pepper, basil and garlic. Place vegetables on a baking sheet covered with foil and bake for 30 minutes. Place lettuce on bread and top with roasted vegetables. Add mozzarella and tomato. Drizzle vinegar over sandwich. Serve.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Roasted Vegetable Pasta

Recipe courtesy of Food Network Kitchen

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Orzo with Roasted Vegetables

Recipe courtesy of Ina Garten

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Roast Chicken With Spring Vegetables

Recipe courtesy of Food Network Kitchen

Lemon and Herb Roast Chicken and Vegetables

Recipe courtesy of Food Network Kitchen

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories