Roasted Veggie Hoagie Recipes

SUPREME HOAGIE

Supreme Hoagie image

This hoagie reigns supreme with the combination of Boar's Head Ovengold® Turkey Breast, Low Sodium Deluxe Roasted Beef and Low Sodium Deluxe Ham.

Provided by Food Network

Categories main-dish

Time 5m

Yield 1 Serving

Number Of Ingredients 12

Ingredients

1 Sandwich roll, sliced lengthwise
½ TSP Extra virgin olive oil
1 TSP Red wine vinegar
½ TSP Basil, fresh, chopped
1 leaf Lettuce
1 slice Boar's Head Deluxe Low Sodium Oven Roasted Beef
1 slice Boar's Head Ovengold® Turkey Breast
1 slice Boar's Head Low Sodium Branded Deluxe Ham
2 slices Tomato
1 slice Red onion
2 slices Green bell pepper
2 slices Bread & butter pickle chips

Steps:

Place opened roll onto a clean work surface. In a small bowl, combine olive oil, vinegar, and basil. Drizzle the vinegar mixture on the inside top half of the roll. On the bottom half of the roll, layer ingredients in the following order: lettuce, beef, turkey, ham, tomato, onion, peppers, and pickles. Crown with the top roll.

HOT VEGGIE AND CHEESE HOAGIES

Hot Veggie and Cheese Hoagies image

Two types of cheese melt over colorful vegetables for hot and hearty hoagies!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

8 soft sub or hoagie buns (about 6 to 7 inch), split
1 tablespoon olive or vegetable oil
1 medium onion, halved, thinly sliced
1 medium red bell pepper, coarsely chopped
4 cups small broccoli florets
3 cups sliced fresh mushrooms (8 oz)
1 teaspoon dried basil leaves
1/2 teaspoon seasoned salt
1 tablespoon water
1/4 cup Italian dressing
8 slices (3/4 oz each) Havarti cheese
8 slices (3/4 oz each) Cheddar cheese

Steps:

Heat oven to 375°F. On ungreased cookie sheet, place buns, cut sides up. Bake 5 to 8 minutes or until toasted.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion and bell pepper in oil 3 minutes, stirring constantly. Add broccoli and mushrooms; sprinkle with basil and seasoned salt; add water. Cover; cook 3 to 5 minutes, stirring occasionally, until broccoli is crisp-tender.
Cut eight 16x12-inch pieces of foil. Spray foil with cooking spray. Drizzle dressing over cut sides of toasted buns. Cut cheese slices to fit sandwiches. Layer Havarti cheese, vegetable mixture and Cheddar cheese in buns. Wrap each sandwich in foil.
Bake 10 to 15 minutes or until warm and cheese is melted.

Nutrition Facts : Calories 520, Carbohydrate 58 g, Cholesterol 45 mg, Fat 2, Fiber 5 g, Protein 21 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1050 mg, Sugar 11 g, TransFat 1 g

ROASTED VEGETABLES

Roasted Vegetables image

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

Provided by Saundra

Categories Side Dish Casseroles Squash Casserole Recipes

Time 55m

Yield 12

Number Of Ingredients 10

Ingredients

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Steps:

Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g

ROASTED VEGGIE HOAGIE

Roasted Veggie Hoagie image

Provided by My Food and Family

Categories Lunch

Number Of Ingredients 10

Ingredients

1 servings zucchini
1 units eggplant
1 units portabella mushrooms
1 jars roasted red peppers
1 units red onion
0.5 cups italian dressing
2 tablespoons mayo
1 tablespoons pesto sauce
4 slices pepper jack cheese
4 units hoagie rolls

Steps:

Slice all of the veggies so that you can place them on a hoagie roll. Take the veggies and place them in a deep dish. Add Italian dressing and let sit for about 30 minutes in the fridge to soak up the dressing.
Get your grill ready and place veggies on the grill. Cook to your desired taste. You don't want to overcook the veggies. The eggplant may take the longer.
Mix the mayo and pesto together to make a Mayo-pesto dressing. Spread it onto the toasted hoagie rolls. Then layer the cheese, roasted onions, peppers, zucchini, portabella mushroom and eggplant.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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