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  • Writer's pictureLaci

Garlic-Roasted Vegetable Sub

Take a break from meat and enjoy this yummy roasted veggie sub. Complete the meal by serving with homemade fries for a delicious, filling lunch or dinner. I live for fresh baked sub rolls. It took everything in me not to eat all the rolls while the veggies roasted in the oven.

Anyway! Top these subs with cheese (provolone is delish; muenster is a great choice, too) and place in the oven for a toasted experience of goodness.

Yield: 4 servings

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes


For the roasted vegetables

  • 1 medium eggplant, peeled and cut into 1-inch cubes

  • Olive oil

  • 2 medium red bell peppers, seeded and cut into 1-inch pieces

  • 2 medium green bell peppers, seeded and cut into 1-inch pieces

  • 1 large Roma tomato, thinly sliced (optional)

  • 2 yellow onions, cut into thick slices and separated into rings

  • 8 ounces white button mushrooms, halved crosswise

  • 4 cloves garlic, mined

  • 4 soft sub/hoagie rolls (6-inch)

  • 4 slices provolone cheese

  • Salt and freshly ground black pepper

  • Dried oregano, for seasoning

  • Granulated garlic, for seasoning

  • Onion powder, for seasoning

For the garlic aioli

  • 3/4 cup light mayonnaise

  • 3 cloves garlic, minced

  • 1 1/2 tbsps lemon juice

  • 3/4 tsp salt

  • 1/2 tsp ground black pepper


  1. Make the aioli: Mix all the ingredients in a bowl. Taste. Adjust accordingly. Cover and place in the refrigerate for about 20 to 30 minutes before serving.

  2. Now it's time to make the veggies! Preheat the oven to 400°F. Line two large baking sheets with parchment.

  3. Place the eggplant cubes in a large bowl. Drizzle with olive oil (don't drench it!). Season liberally with salt and pepper. Toss to combine. Spread the cubes on one of the baking sheets and set aside.

  4. Add the peppers, onion rings, and mushrooms to the mixing bowl. Sprinkle with the minced garlic, season with salt and pepper, and drizzle with olive oil. Toss to combine and transfer to the other baking sheet.

  5. Roast the vegetables until tender and lightly caramelized, about 25 minutes. Toss the vegetables about halfway through.

  6. Remove the vegetables from the oven and place them back into the large mixing bowl. Season liberally with oregano, granulated garlic, and onion powder. Taste and adjust seasoning accordingly.

  7. Split the rolls lengthwise and divide the vegetables between them. Top with muenster cheese and place in the oven for 4 to 5 minutes, or until the cheese is melted and the rolls are lightly toasted.

  8. Remove from oven and add garlic aioli and sliced tomatoes. Enjoy!

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