Roasted Veggie + Mozzarella Sub with Watermelon Tomato Salad
Why we love it:
- 1⁄2 pound Zucchini
- 1 Bell Pepper (Orange, Yellow or Red)
- 1⁄2 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
- 1⁄2 bunch Basil
- 1 teaspoon Cider Vinegar
- 8 ounces Fresh Mozzarella
- 4 Torpedo Rolls
1. PREHEAT THE OVEN TO BROIL
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.
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.
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.
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.
If you’d like, cut the sandwiches in half and plate. Serve with the watermelon salad on the side.