It sounds weird, but this mixture really produces a sandwich that easily rivals a meatball sub and even exceeds it! This recipe is oh so easy and very budget friendly; and look how pretty it is when ready to be baked.
Adapted from the Smitten Kitchen Cookbook
1 long, thin eggplant ( Japanese variety)
1 long thin zucchini
1 long thin yellow squash
1-2 red bell peppers, long and narrow if you can find them
1/2 small yellow onion
1 cup tomato sauce
1 garlic clove, minced
2 tablespoons olive oil
Red pepper flakes
1 tablespoon chopped fresh thyme
2- 8 inch sub rolls, we use whole wheat Turano brand
Preheat oven to 350 degrees, and prepare the vegetables. Trim the ends of the eggplant, zucchini, and squash, with a mandolin, slice each in to 1/16″ thick. Carefully trim the ends off the red pepper and remove the core, leaving the flesh in tact to make a tube. Thinly slice crosswise, thinly slice the onion as well. In a 2-quart baking dish, spread the tomato sauce, stir in the minced garlic and sliced onion, 1 tablespoon of the olive oil, a few pinches of salt and red pepper flakes to taste. Arrange the slices of eggplant, zucchini, yellow squash and red peppers so that they overlap and show a bit of each ( see picture) Drizzle the remaining olive oil and the thyme. Cover with a lid or foil and bake for 45 minutes. Uncover and bake about 15 minutes more with the oven increased to 425. Split the sub rolls and warm up for 5 minutes in the oven, top with cheese if desired and then layer the vegetables on top of your rolls including the tomato sauce and enjoy!!