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Roasted Vegetable Sub
Roasted Vegetable Sub

Roasted Vegetable Sub

40 Min(s)
15 Min(s) Prep
25 Min(s) Cook
Mushrooms and zucchini and peppers, oh my! This Roasted Vegetable Sub makes super-hearty and delicious sandwiches for six.
What You Need
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6 servings
Original recipe yields 6 servings
1/2 lb. mushroom s, quartered
2 zucchini, cut into 1/4-inch-thick slices
2 red pepper s, cut into 1-inch pieces
1 onion, cut into 1-inch chunks
1/4 cup KRAFT Zesty Italian Dressing
1 baguette (1 lb.), cut lengthwise in half
1/3 cup KRAFT Real Mayo Mayonnaise
6 KRAFT Singles
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Let's Make It
1
Heat oven to 450ºF. Toss vegetables with dressing; spread into 15x10x1-inch pan. Bake 25 min. or until vegetables are crisp-tender, stirring after 15 min.
2
Meanwhile, hollow out bread halves, leaving 1-inch-thick shells. Spread inside of bottom bread shell with mayo.
3
Spoon vegetables into bottom half of bread; cover with Singles and top of bread. Cut into 6 pieces.
Kitchen Tips
Tip 1
Special Extra
For added flavor, toss vegetables with dressing as directed. Refrigerate 1 hour to marinate, stirring occasionally, then bake as directed.
Tip 2
Healthy Living
Save 80 calories and 10 grams of fat per serving by preparing with KRAFT Light Italian Dressing, KRAFT Light Mayo Reduced Fat Mayonnaise and KRAFT 2% Milk Singles.
Nutrition
Calories
400
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 900mg
39%
Total Carbohydrates 45g
16%
Dietary Fibers 4g
14%
Sugars 6g
12%
Protein 12g
24%
Vitamin A
30%
Vitamin C
70%
Calcium
30%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings, one piece each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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