Roasted Veggie Sandwich - The Veggie Table

A roasted veggie sandwich may sound simple (i.e., boring), but since roasting vegetables brings out so much flavor, even non-vegetarians will be delighted.
Yield	4-6 sandwiches
Time	15-45 minutes, depending on cooking method
Tools	Knife Kitchen brush Grill, heavy frying pan, or baking dish Spatula or tongs
Ingredients	1 medium eggplant 2 zucchini 3 red bell peppers olive oil bread* condiments**
Directions	Slice the eggplant into ¾-inch lengths, the zucchini in ½-inch lengths, and the bell pepper into quarters or strips. Rub each slice with oil and arrange in a single layer on the grill, frying pan, or baking dish and cook until brown. Grill: about 5 minutes on each side Frying pan: 6-8 minutes on each side 350° oven: 25-30 minutes Assemble the sandwiches and serve.
Notes	* Choose good, hearty bread like rye or whole wheat, or French bread cut into 6-inch lengths. ** Roasted veggie sandwiches are delicious with hummus or tapenade. You might also want to add grilled onions, mushrooms, lettuce, and/or cheese.
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