1 - 2 c. mushrooms
1 small/med zucchini
1 red bell pepper
1 orange or yellow bell pepper
1 Onion
1 head garlic
Olive oil
Seasoning salt or S & P, for taste
Hoagies/Outdoor rolls
Preheat oven to 350. Wrap onion in tin foil. Place in oven while heating. Prepare veggies as follows: clean mushrooms; remove stem and seeds from pepper and cut into 4 flattish pieces, slice zucchini into for long slivered quarters. Place all in large mixing bowl. Drizzle with olive oil. Mix around so oil covers most of the veggies and season with seasoning salt. Lay veggies on baking trays--mushrooms stem up, peppers & zucchini skin down. Place garlic whole on tray. Bake for 20 to 30 minutes until veggies are tender but cooked through.
Toast hoagie rolls. Spread with butter or mayonnaise. Slice off the tops of the garlic and squeeze out roasted garlic. Spread on top of the butter or mayo. Lay veggies on bread... and eat!
Optional: Add Insalata Caprese (bake & flip) to sandwich. Adds a few more flavors! Very yummy. (in photo)
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