Ingredients (use vegan versions):
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1/2 medium red onion, sliced and quartered
- 1 bell pepper, sliced thinly into bite size pieces (I used an orange one for color)
- 3-4 garlic cloves, minced
- 1/3 cup balsamic vinaigrette: equal portions of olive oil & balsalmic vinegar plus ground
- oregano, dried basil & garlic salt, to taste
- flavored hummus of your choice (I used roasted red pepper, yum)
- 4 thin tomato slices
- 2 fresh, crusty hoagie or hero rolls
- additional garlic salt, to taste
Directions:
Toss zucchini, yellow squash, red onion, bell pepper and
minced garlic with vinaigrette and marinate for 20 minutes
or so, seasoning with additional garlic salt if needed.
Saute vegetable mixture in saute pan over medium high heat
until vegies are cooked through but not over-cooked, about
10 minutes (medium-high to high heat is essential to ensure
crispy vegies instead of soggy ones...). Meanwhile, slice
hoagie rolls in half and broil in oven until browned.
Spread hummus on each roll half, top bottom roll half with
tomato slices and pile on sauteed vegies. Cover with top
roll half, serve with a crisp salad and enjoy.
For variation, you could also roast the vegetables in an
oven after marinating (instead of sauteeing) for a slightly
different flavor. I also added some jarred peppers in
vinegar, sliced, for some spicy flavor - they're pretty hot
though so if you do try them, use sparingly!
Serves: 2
Preparation time: 30-45 minutes
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