Roasted Vegetable Sandwich

  • 1 medium-sized eggplant, cut into 1/2-inch slices
  • 1 medium-sized red onion, cut into 1/2-inch slices
  • 1 medium-sized red bell pepper, cut into 8 strips
  • 6 garlic cloves, minced
  • 1/2 cup olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1 loaf French bread, cut in half lengthwise

1. Preheat oven to 450°F.

2. In a large roasting pan or on a rimmed baking sheet, combine all the ingredients except the cheese and bread; toss until well combined. Roast the vegetables 35 to 40 minutes, or until tender, turning vegetables occasionally.

3. Place open-faced bread on a rimmed baking sheet, top with roasted vegetables, and sprinkle with shredded cheese. Bake 3 to 4 minutes

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