ROASTED VEGGIE HOAGIE

Roasted Veggie Hoagie image

Provided by My Food and Family

Categories Lunch

Number Of Ingredients 10

Ingredients

1 servings zucchini
1 units eggplant
1 units portabella mushrooms
1 jars roasted red peppers
1 units red onion
0.5 cups italian dressing
2 tablespoons mayo
1 tablespoons pesto sauce
4 slices pepper jack cheese
4 units hoagie rolls

Steps:

Slice all of the veggies so that you can place them on a hoagie roll. Take the veggies and place them in a deep dish. Add Italian dressing and let sit for about 30 minutes in the fridge to soak up the dressing.
Get your grill ready and place veggies on the grill. Cook to your desired taste. You don't want to overcook the veggies. The eggplant may take the longer.
Mix the mayo and pesto together to make a Mayo-pesto dressing. Spread it onto the toasted hoagie rolls. Then layer the cheese, roasted onions, peppers, zucchini, portabella mushroom and eggplant.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g