It's Friday--which means it's time for another yummy recipe. I thought I would stay on the theme of fresh and summery recipes. I have a recipe that is quick and easy (you know I love that) and perfect for a hot day since you don't have to turn on the oven! I found this recipe for Italian Vegetable Hoagies at eatingwell.com and they are de-lish! As much as I want to love vegetables, there just aren't a ton of them that I do. I am always looking for ways to get more veggies into my diet, and this recipe was a perfect way. I bet you could substitute any of your favorite veggies and it would still be great.
Italian Vegetable Hoagies
1/4 cup thinly sliced red onion, separated into rings
1 14-ounce can artichoke hearts, rinsed and coarsely chopped
1 medium tomato, seeded and diced
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 16- to 20-inch-long baguette, preferably whole-grain
2 slices provolone cheese (about 2 ounces), halved
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini (I added a little more since I love these little guys)
1. Place onion rings in a small bowl and add cold water to cover. Set aside.
2. Combine artichoke hearts, tomato, vinegar, oil and oregano in a medium bowl. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. Drain the onions and pat dry.
3. To assemble sandwiches, divide provolone among the bottom pieces of baguette. Spread on the artichoke mixture and top with the onion, lettuce and pepperoncini. Cover with the baguette tops. Serve immediately.
Italian Vegetable Hoagies
1/4 cup thinly sliced red onion, separated into rings
1 14-ounce can artichoke hearts, rinsed and coarsely chopped
1 medium tomato, seeded and diced
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 16- to 20-inch-long baguette, preferably whole-grain
2 slices provolone cheese (about 2 ounces), halved
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini (I added a little more since I love these little guys)
1. Place onion rings in a small bowl and add cold water to cover. Set aside.
2. Combine artichoke hearts, tomato, vinegar, oil and oregano in a medium bowl. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. Drain the onions and pat dry.
3. To assemble sandwiches, divide provolone among the bottom pieces of baguette. Spread on the artichoke mixture and top with the onion, lettuce and pepperoncini. Cover with the baguette tops. Serve immediately.