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Roasted Veggie + Mozzarella Sub with Watermelon Tomato Salad

Active Time: 20 minutes
Total Time: 20 minutes
  • Vegetarian
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Why we love it:

If you haven’t tried the sweet/savory of watermelon and tomato yet, you’re in for a treat! This salad is simple, and very dependent on the quality of the ingredients. Both peak in most of the country in August, so let’s make this tonight! You can really alter the quantities of either ingredient to use what you have or to taste. This dish will also taste amazing with burrata or feta tossed in!


  • 12 pound Zucchini
  • 1 Bell Pepper (Orange, Yellow or Red)
  • 12 pound Portobello Mushroom (about 2 large)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 Watermelon (small in size)
  • 1 pint Cherry Tomatoes
  • 12 bunch Basil
  • 1 teaspoon Cider Vinegar
  • 8 ounces Fresh Mozzarella
  • 4 Torpedo Rolls

Cooking Instructions

  • 2. VEGGIES

    Slice just the stem end off of the zucchini. Slice each one into even planks - about ⅓” thick or generally 4-5 slices per zucchini. Place on a lined baking sheet.

    Cut the bell pepper in half. Remove the seeds and membrane, then slice in half again. Place on the baking sheet.

    Remove the stem from the portobellos (save it in the freezer for stock!). Holding the center with the palm of your hand, flex your fingers up and slide a sharp knife parallel to the cutting board and through the center of the mushroom to make thinner pieces. You can usually get one slice on each mushroom cap. Cut the mushrooms in half circles. Place on the baking sheet.

    Drizzle everything with 1 Tablespoon of extra virgin olive oil. Add a little more proportionally on the mushrooms than the other veggies. Sprinkle all with a teaspoon of salt.

  • 3. BROIL

    Cook the vegetable tray for about 6-8 minutes total. If things start to get too brown, you can move the pan lower in the oven away from the heat. Or, turn the oven down to 400 degrees rather than broil.

    If desired, flip the vegetables halfway through, though it’s not necessary.


    Meanwhile, make the watermelon salad. Dice a small “personal” watermelon (as they’re calling them now), into small cubes about the size of a cherry tomato. Place in a bowl

    Halve the cherry tomatoes and add them to the watermelon.

    Tear or slice up the basil leaves. Add them.

    Add the 1 teaspoon of cider vinegar. Drizzle with about 1 teaspoon of olive oil and a true pinch of salt (just use your forefinger and thumb and grab a few flakes. You can always add more but don’t want to make the salad salty. A tiny amount just heightens and balances the flavors).

    Gently toss the salad to combine.

  • 5. CHEESE

    Slice the mozzarella into thick slabs.

    When the vegetables are done, remove the pan from the oven. Use tongs or a fork to stack the veggies in roughly the shape of the rolls you’re using. Place mozzarella over the top of each stack.

    Put the pan back in the oven on broil, and up top, near the heat. Keep an eye on it, and broil until the cheese is melted and starting to brown.

  • 6. STUFF

    Open a roll and use tongs to slide the stack of veggies and cheese into each roll. Top with a few leaves of basil. Fold the top closed.

  • 7. PLATING

    If you’d like, cut the sandwiches in half and plate. Serve with the watermelon salad on the side.

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    use GF bread or rolls. Serve without a bun
    omit cheese or use DF cheese
    pecorino cheese will taste amazing but it won’t melt in quite the same way, just layer thin slices on. Or use soft goat’s cheese and broil it, but again it won’t melt the same
    use cantaloupe, or use diced peaches! You could also just make an all tomato salad if you have a plethora on hand from your garden

Prep Ahead & Use It Up

  1. You can slice and roast all of the veggies ahead, then just assemble sandwiches to reheat and melt the cheese
  2. Watermelon salad is great for a few days but will collect liquid. Still ok to eat!
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