Giant Roasted Veggie Sandwich

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 2 tablespoons capers, drained and rinsed
• 1 cup bottled balsamic salad dressing, divided
• 1 small eggplant, 12 oz. cut lengthwise into 1/4 inch thick slices
• 1 yellow squash, 8 oz.,cut lengthwise into 1/4 inch thick slices
• 5 small portabella mushrooms, about 3 inches wide,stems removed (8 oz)
• 2 red bell peppers or 2 green bell peppers, seeded and quartered
• 1 red onion, sliced
• 1 round loaf crusty sourdough bread, 9 inch diameter
• 8 ounces smoked mozzarella cheese, cut into 1/4 inch thick slices

Recipe

• 1 preheat oven to 425 degrees.
• 2 in small bowl, combine black olives, capers, and 2 tbsp.
• 3 of dressing; set aside.
• 4 in large roasting pan, combine next five ingredients.
• 5 add remaining salad dressing; toss to coat.
• 6 roast, turning occasionally, until veggies are tender, about 30 minutes.
• 7 let stand until cool, at least 20 minutes.
• 8 meanwhile, cut top 1/3 from bread.
• 9 pull out bread in center, leaving 1/2-inch thick shell.
• 10 layer veggies in loaf, then top with cheese and olive mixture.
• 11 replace bread top.
• 12 tightly wrap in plastic, and refrigerate at least 2 hours.
• 13 or overnight.