Free Recipe Roasted Vegetable Pan Bagna

Recipe Type: F Recipes

Recipe Preparation: bake

Cooking Ingredients for Roasted Vegetable Pan Bagna Recipe

2 Plum tomatoes – cored and
2 Garlic cloves – bruised
1 Zucchini, cut lengthwise
Into 1/4-inch
1 Red bell pepper, quartered,
Stems and
Seeds removed
1 md Red onion, halved lengthwise
Cut into 1/2-inch half moons
12 oz Eggplant cut into 1/4-inch
Half moons
2 tb Extra virgin olive oil
2 tb Chopped parsley
1/2 ts Dried rosemary
1/4 ts Dried thyme
Salt and freshly ground
Black pepper
4 Italian hero rolls or small
Semolina loaves
2 oz Anchovy fillets, drained and
2 c Trimmed arugula leaves

Roasted Vegetable Pan Bagna Preparation

Preheat the oven to 400F. Combine the tomato, garlic, zucchini, red pepper, onion, eggplant, and olive oil in a large roasting pan or jelly-roll pan. Toss to coat with oil. Bake, turning often, until the vegetables are browned and tender, about 45 minutes. Meanwhile, chop the parsley, rosemary and thyme together. Stir into the vegetables during the last 15 minutes of baking. Remove from the oven and add salt and pepper to taste. Preheat the broiler or toaster oven. Split the rolls open like a book and toast until the cut sides are lightly golden. Divide the warm vegetables among the rolls. Top each with 2 or 3 anchovy fillets. Scatter the arugula on top. Fold the top of the roll over the filling and serve. Posted to MC-Recipe Digest V1 #144 Date: Tue, 09 Jul 1996 10:37:41 From: PATRICIA KRAMER <> Recipe By : Lighter, Quicker, Better/Sax & Simmons

Cooking Temperature:

Recipe Serves: 4

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