Roasted Veggie Melt

After the 2 week food binge, a.k.a Christmas, I decided Jeff and I needed some vegetables. Since I can’t eat just plain veggies, I decided on this veggie packed sandwich. This makes 4 good size sandwiches.

Ingredients
1/2 green pepper, sliced
1 eggplant, peeled and cut into long cubes
1/2 yellow onion, sliced
1 zucchini, sliced
2 T. olive oil
kosher salt and fresh cracked pepper
4 slices provolone cheese
Italian baguette…I used Nature’s Promise which was a nice balance of soft and crunchy, cut and lightly toasted.
1/2 c. bruschetta…I use Trader Joes. It is so good and great for simple appetizers and sandwiches!

Directions
Cut and prepare vegetables. Coat a baking sheet with olive oil. Add vegetables. Roast vegetables for about 15 minutes at 400 degrees, flipping them once. Toast bread in the oven.  When bread is lightly toasted, spread about 1-2 T. bruschetta on the bottom. Top with vegetables and cheese.

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