I had a multitude of cheeses in the fridge so it was a hard decision to decide what kind to put on my hoagie. Yes, if life should be so tough. But I went with Asiago and loved the sharp taste with the sweet carmelized veggies. I am sure any cheese such as Brie, goat cheese, swiss cheese or mozzarella would work. And speaking of cheese I have a little favor to ask of you.
A while back I had posted a picture of a cheese plate I had entered in the Ile de France prettiest platter contest. I was wondering if you could click here and rank my platter if you choose to do so. It is much appreciated and I thank you lots! There is also a link on my side bar. Hope everyone has a great weekend!
Roasted Veggie Hoagie
1 medium eggplant, skinned and chopped in 2 inch pieces
1 medium yellow squash, sliced
10 ounces button mushrooms
1 large red pepper, cored and cut into 2 inch pieces
3 cloves crushed garlic
1 tsp dried Italian seasoning
handful fresh basil, chopped
2 TBS olive oil
salt and red pepper to taste
3 to 4 hoagie rolls or nice size pieces of Italian bread (I used multi grain)
cheese to your liking (I used Asiago…about a half cup shredded for each hoagie)
Preheat oven to 400 degrees. In a large bowl mix all the veggies, garlic, Italian seasoning, basil and drizzle with the olive oil. Mix together well and add salt and red pepper according to your taste. Roast the veggies for 40 to 50 minutes or until they are soft and browned. Split the rolls and fill them with the veggie mixture. Top with cheese and put them back in the oven for a few minutes or until cheese is melted.