Roasted vegetable pan bagna
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Roasted vegetable pan bagna
  Vegetarian    Vegetables  
Last updated 6/12/2012 1:20:44 AM. Recipe ID 52603. Report a problem with this recipe.
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      Title: Roasted vegetable pan bagna
 Categories: French/prov, Mediterrane, Vegetarian
      Yield: 4 Servings
 
      2    Plum tomatoes -- cored and
           Halved
      2    Garlic cloves -- bruised
      1    Zucchini, cut lengthwise
           Into 1/4-inch
           Slices
      1    Red bell pepper, quartered,
           Stems and
           Seeds removed
      1 md Red onion, halved lengthwise
           Cut into
    1/2    -inch half moons
     12 oz Eggplant cut into 1/4-inch
           Half moons
      2 tb Extra virgin olive oil
      2 tb Chopped parsley
    1/2 ts Dried rosemary
    1/4 ts Dried thyme
           Salt and freshly ground
           Black pepper
      4    Italian hero rolls or small
           Semolina
           Loaves
      2 oz Anchovy fillets, drained and
           Rinsed
      2 c  Trimmed arugula leaves
 
  Preheat the oven to 400#161#F.
  
  Combine the tomato, garlic, zucchini, red pepper, onion, eggplant, and
  olive oil in a large roasting pan or jelly-roll pan. Toss to coat
  with oil. Bake, turning often, until the vegetables are browned and
  tender, about 45 minutes.
  
  Meanwhile, chop the parsley, rosemary and thyme together. Stir into
  the vegetables during the last 15 minutes of baking. Remove from the
  oven and add salt and pepper to taste.
  
  Preheat the broiler or toaster oven. Split the rolls open like a book
  and toast until the cut sides are lightly golden. Divide the warm
  vegetables among the rolls. Top each with 2 or 3 anchovy fillets.
  Scatter the arugula on top. Fold the top of the roll over the filling
  and serve.
  
  




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Recipe ID 52603 (Apr 03, 2005)

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