Eat Your (Mediterranean) Veggies!

Mediterranean Vegetable Subs

When I find a combination of vegetables that work well together, I try to make them into a pasta dish, a pizza, and for my husband, a sub! He loves sandwiches, and this one is one of his new favorites!

1 8” loaf of whole wheat sub bread
¼ cup basil pesto (recipe below)
1 15oz. can quartered artichoke hearts in water
1 roasted red pepper
1 cup fresh spinach leaves
4 slices provolone cheese
2 roma tomatoes
4 oz. (about 10) cremini mushrooms
2 tablespoons balsamic vinegar
1 tablespoon olive oil

Basil Pesto

2 cups basil leaves

1 garlic clove

1/4 cup pine nuts

1/4 cup parmesean cheese

salt and pepper

1/4 cup olive oil

Add first 5 ingredients to a food processor or blender, pulse until chopped small, turn on and stream in olive oil until it reaches desired consistency. I like mine thicker and less oily.

Preheat broiler in oven. Cut bread open lengthwise and hollow out. Place on a sheet pan and let insides toast under broiler for 1 minute.
Slice mushrooms and add to a nonstick pan on medium-high with 1 tablespoon olive oil. Toss around mushrooms every 1-2 minutes until they’re soft and moisture is out. Add balsamic vinegar and let it caramelize on mushrooms. Turn heat off and let mushrooms sit.
Spread pesto evenly on top and bottom of bread. Add a layer of the artichoke hearts and bell peppers on one side, and tomatoes, spinach, and mushrooms on the other. Top each sub half with 2 slices of provolone. Place sub under the broiler until cheese is melted and slightly golden, about 2 minutes.