Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.
Veggie lovers don’t miss out on your next tailgating party, instead warm up to this Roasted Vegetable Hoagie!
It’s warm it’s cold, it’s warm it’s cold, it’s warm it’s cold, it’s warm it’s cold, it’s warm it’s cold, it’s warm it’s cold. Can the weather make up it’s mind already? Between 80 degree days and 55 degree days, I can’t decide if I should eat watermelon for lunch or a nice bowl of soup. I’m a chilly loving girl so I would like to say to Fall: Bring it on. Winter too, Bring it on. I love you.
On those chilly nights that we’ve been having in between and for future chilly weather I can’t get enough of this warm Roasted Vegetable Hoagie. I mentioned in my Double Chocolate Oatmeal recipe post that I’ve gone meat free a few months ago and I’ve noticed that sporting events and parties are probably one of the hardest parts. Sometimes there’s some celery, tomatoes and cheese with dip, but for the most part it’s burgers, wings and hot dogs. What’s a girl to do? Make some hoagies that are full of vegetables that will have the meat lovers swooning at the smell of these roasted veggies. And to make it even better, this is a sloppy hoagie that you’ll need a paper towel to hold. That means you’ll fit in with those football friends that are licking their fingers from their BBQ sauce. There’s something about finger food that screams SPORTS to me!
What I love about roasted vegetables is that it’s plug and play. I am using mushrooms, green peppers, jalapeno peppers, tomatoes, potatoes and green beans in this recipe because they’re my favorite and they’re in season veggies from the garden but you do you. Want to add onions, broccoli or squash? Go for it. Ready to get your hoagie on?
Now chop and dice them up! It’s really important to dice your potatoes up into 1/2 inch pieces as they will cook quicker and evenly with the other vegetables. If you cut them up larger then they are going to take longer to cook and your other vegetables will be overly cooked.
- 8 oz mushrooms sliced
- 2 green peppers sliced
- 2 jalapeno peppers diced (remove the seeds)
- 2 large tomatoes cut up
- 2 potatoes cut up into 1/2 inch cubes (this is important because you want them to cook quickly)
- 1 cup green beans cut into thirds
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cloves garlic minced
- salt + pepper to taste
- 1/3 cup olive oil
- 4 hoagie rolls
- 4 slices of cheese
- Preheat oven to 450 degrees.
- In a small bowl mix oregano, thyme, rosemary, garlic, salt + pepper and olive oil.
- Put vegetables on a a large roasting pan or cookie sheet that's been sprayed with nonstick spray. I used 2 cookie sheets because there was lots of vegetables.
- Pour olive oil mixture onto the vegetables and toss to coat.
- Roast for 30 minutes, stirring half way.
- Once out of the oven put vegetables on hoagie rolls and then add a slice of cheese on top.
- Serve and enjoy!
- For tailgating, wrap a paper towel around the hoagie for quick clean up!
- Serving: 4-6 hoagies