Simple Supper: Italian Vegetable Hoagie

It's been a while since I've posted a recipe!  Thanks to Pinterest, I've come across many new meals to try (not to mention a multitude of snacks, desserts, and other tempting treats).  So, I'm sure there will be some more new recipes posted in the very near future.


While I did pin the following recipe, I did not originally find it on Pinterest. I found it on Eating Well, a magazine I used to subscribe to. They have a great storehouse of healthy recipes, and I often go there to see what light meals I can discover.


I think this is a timely recipe to post, as many people are participating in Lent.  And since for some, Fridays in lent mean eating no meat, this sandwich is a fantastic option for those meatless nights!


Hubby and I are in LOVE with this sandwich, and make it on a regular basis. It is SO EASY to whip up. One of the things I love most about it is that all the tastes and textures are right on, and I forget that I'm not eating an Italian Hoagie.  But the sandwich is sans meat, and with all the veggies, it is light but keeps me full (if that makes sense).


Follow the pin below to the original recipe. I have tweaked it a bit, and will share my version of the recipe. Both are fantastic.

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Steph's Italian Vegetable Hoagies

(inspired by Eating Well)

                                                              Source: eatingwell.com via Stephanie on Pinterest

Serves 4

• 1/2 onion, sliced thin and separated into rings
• 1/2 of a 14-ounce can quartered artichoke hearts, rinsed and chopped
• 1/2 can of petite-diced tomatoes, rinsed
• 1/2 cup of roasted red peppers, diced
• 1-2 diced pepperoncini 
• 1/4 cup of green olives with pimento, diced (OPTIONAL)
• 1/4 cup of juice from jarred pepperoncini
• 2 TBS balsamic vinegar
• 1 tsp dried oregano
• 2 cups of arugula
• 4 slices of Provolone cheese
• 1 baguette, cut into 4 sections

1. Soak onion rings in a small bowl of cold water for 5 minutes (takes the sharpness away).


2.  Place artichokes, tomato, roasted peppers, pepperoncini (and olives, if you are using them) into a bowl. Pour balsamic vinegar and pepperoncini juice over them. Mix so all vegetables are coated.  Sprinkle with oregano, toss to combine.  Drain onions and add to the mixture.


3. Cut each section of baguette in half.  Pull out half of the soft bread from each side.  


4. Assemble sandwiches: Place one piece of provolone on each bottom piece of baguette.  Spread the vegetable mixture over the cheese. Top with arugula.  Cover with baguette tops.


Serve immediately and enjoy!

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Notes:

• I like the flavor of onions, but not biting into them - so I pick them out of the vegetable mixture before placing them on the sandwich. 

• If you can't handle the heat of pepperoncini, you can opt to not use the peppers and only the juice (the juice is not spicy).  If you like a scant amount of heat, cut up the pepper, but seed it first. 

• If you are watching calories, use only 1/2 slice of provolone on each sandwich as the original recipe calls for.

• Don't be intimidated by the "long list" of ingredients. This is really a simple recipe - with most things coming from cans. It takes me, literally, 2 minutes to cut the bread and make the veggie mixture

• We serve these with baked potato crisps and maybe a side salad. SCRUMPTIOUS!

A GREAT meatless substitute for Italian Hoagies.  SO GOOD. And, again, a very nice meatless meal for your Lenten Friday meals.  I'd love to hear how these sandwiches turn out for you (or how you tweak them to make them your own) - so leave a comment!

More to come this week, so check back!