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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Pot Roast with Roasted Vegetables

Recipe courtesy of Food Network Kitchen

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Roasted Vegetable Pasta

Recipe courtesy of Food Network Kitchen

Braised Pot Roast with Vegetables

Recipe courtesy of Tyler Florence

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Pot Roast with Vegetables

Recipe courtesy of Tyler Florence

Pot Roast with Baby Vegetables

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories