Tuesday, April 19, 2011

Italian Veggie Sub

One thing I don't make enough of are subs. Growing up, what made a quick dinner? Subs. Either homemade or from a restaurant. Veggie subs, pizza subs, meatball subs - just couldn't go wrong.
So, I decided my own take on this yummy piece of nostalgia.

2 medium zucchini, sliced lengthwise
2 medium summer squash, sliced lengthwise
1 green bell pepper, sliced
Pizza/spaghetti sauce
Shredded mozzarella
Italian sandwich rolls, split
Fresh herbs - oregano, basil
Olive oil

1. Fry the zucchini and squash until browned in olive oil. Season with the herbs. Stir in sauce. Cook until sauce is heated.
2. Spoon this mixture into the roll. Top with cheese.
3. Wrap the rolls loosely in aluminum foil.
4. Bake for 15 minutes at 350 degrees, until cheese has melted.


  1. Subs are the best. I could seriously eat one every single day and never get sick of them. This veggie one is my kind of meal!

  2. we make these in the summer with Melrose Peppers and they are divine!! I never thought to add our zucchini which grows in abundance!! Great tip!! Thanks for linking up to Foodie Friday.

    Oh, and if you haven’t done so already - don’t forget to pop on over to Little Brick Ranch to enter the Joey Totes Earth Day GIVEAWAY!!!

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  3. I LOVE vegetable sandwiches, your looks fantastic! Miriam@Meatless Meals For Meat Eaters