Roasted Vegetable Pan Bagna

Yield > 4
Servings
Keys : Provincial Vegetarian French France European
Mediterranean
Ingredients :
2 x Plum tomatoes -- cored and
Halved
2 x Garlic cloves -- bruised
1 x Zucchini, cut lengthwise
Into 1/4-inch
Slices
1 x Red bell pepper, quartered,
Stems and
Seeds removed
1 med Red onion, halved
lengthwise
Cut into 1/2-inch half moons
12 oz Eggplant cut into 1/4-inch
Half moons
2 tbl Extra virgin olive oil
2 tbl Chopped parsley
1/2 tsp Dried rosemary
1/4 tsp Dried thyme
Salt and freshly ground
Black pepper
4 x Italian hero rolls or small
Semolina loaves
2 oz Anchovy fillets, drained and
Rinsed
2 cup Trimmed arugula leaves
Method :
• Preheat the oven to 400F.
• 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.