From craving to table
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss eggplant, zucchini, red and yellow bell peppers, and red onion with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
- 3
Roast vegetables for 20 minutes, stirring halfway through, until soft and slightly caramelized. Let cool.
- 4
Slice the baguette lengthwise and hollow out some of the soft interior to make room for the filling.
- 5
Rub both sides of the baguette with the minced garlic. Drizzle with 1 tablespoon olive oil and the red wine vinegar.
- 6
Layer the roasted vegetables and tomato slices evenly on the bottom half of the baguette.
- 7
Sprinkle with fresh basil and parsley.
- 8
Drizzle with the remaining olive oil. Place the top half of the baguette over the filling and press gently.
- 9
Wrap the sandwich tightly in plastic wrap and let it sit for at least 15 minutes (or up to 2 hours) to allow flavors to meld.
- 10
Slice into four portions and serve.