Veggie Italian Sub
When I first created the Veggie Italian Sub, I wanted to capture the essence of a classic Italian sandwich while keeping it completely vegetarian. The Veggie Italian Sub is a delightful blend of roasted eggplant, zucchini, and a tangy olive salad. Each bite is a burst of flavor, making it a favorite in my kitchen. I remember the first time I made this Veggie Italian Sub, my friends couldn’t believe it was meat-free.
Creating the Perfect Olive Salad
The heart of the Veggie Italian Sub is the olive salad. I start by chopping green and dark olives, artichokes, and roasted peppers, mixing them with garlic, olive oil, and red wine vinegar. This zesty mixture adds a rich, tangy flavor to the Veggie Italian Sub. It’s essential to let the salad sit for a bit to let the flavors meld together. This step ensures that every bite of the Veggie Italian Sub is packed with a delicious punch.
Roasting the Vegetables
Next, I focus on the vegetables. Slicing eggplant and zucchini, I sprinkle them with kosher salt to draw out excess moisture. After letting them sit, I toss them in a mixture of olive oil, soy sauce, and spices before roasting them until tender and slightly charred. This roasting process enhances the natural sweetness of the veggies, adding depth to the Veggie Italian Sub. The roasted vegetables are the soul of this sandwich, bringing a smoky, savory element that complements the fresh ingredients.
Assembling the Sandwich
Finally, it’s time to assemble the Veggie Italian Sub. I prepare the sub rolls by scooping out some of the bread to make room for the fillings. After drizzling the bread with a mixture of olive oil and red wine vinegar, I layer the roasted vegetables, provolone cheese, and fresh veggies like tomatoes, red onions, and lettuce. Topping it all off with the olive salad and a bit of mayo, if desired, the Veggie Italian Sub comes together beautifully. Each layer adds a unique texture and flavor, making this sandwich a truly satisfying meal.
Table of Contents
Chef’s Notes- Veggie Italian Sub
- Choose Fresh Ingredients: Use the freshest vegetables possible for the best flavor and texture. Fresh eggplant, zucchini, and tomatoes will make a big difference in taste.
- Salting Eggplant: Make sure to salt the eggplant slices and let them sit. This draws out excess moisture and reduces bitterness.
- Even Roasting: Cut the vegetables uniformly to ensure even roasting. Switching the baking sheets halfway through helps achieve consistent browning.
- Olive Salad: Prepare the olive salad in advance and let it marinate in the refrigerator. The flavors meld together better after some resting time.
- Bread Selection: Use high-quality, crusty sub rolls for the best texture. Hollowing out some of the bread from the top half creates more room for the fillings.
- Layering: Start with the roasted vegetables and cheese on the bottom. This keeps the bread from getting soggy from the tomato and olive salad juices.
- Vegan Adjustments: Vegan cheese and mayo work perfectly for this recipe, making it versatile for different dietary needs.
- Serving Tip: Secure the sandwiches with toothpicks before slicing. This keeps all the layers in place and makes for a neat presentation.
- Extra Flavor: Add a sprinkle of red pepper flakes or a drizzle of balsamic glaze for an extra kick of flavor.
- Storage: If making ahead, keep the components separate and assemble the sandwiches just before serving to maintain the best texture.
Veggie Italian Sub
Dive into the flavors of Italy with this mouthwatering Veggie Italian Sub! Packed with roasted eggplant, zucchini, and a zesty olive salad, this sandwich is a vegetarian delight that even meat-lovers will crave. Perfect for parties, picnics, or a satisfying lunch, this sub is easy to make and bursting with fresh, vibrant flavors. Don’t miss out on this ultimate veggie hero!
4
sandwiches15
minutes25
minutes450
kcal30
minutes1
hour10
minutesKeep the screen of your device on
Ingredients
- Olive Salad
1/2 cup pitted green olives (e.g., Castelvetrano or Manzanilla)
1/2 cup pitted dark olives (e.g., Kalamata or Niçoise)
1/3 cup canned artichoke hearts, coarsely chopped
1/3 cup roasted bell peppers (fresh or jarred), coarsely chopped
3 cloves garlic, coarsely chopped
3 tbsp extra-virgin olive oil
1 tbsp capers
1 tbsp red wine vinegar
- Sandwiches
2 medium eggplants (about 1 ½ lbs), sliced into 1/4-inch planks
2 medium zucchinis (about 1 ¼ lbs), sliced into 1/4-inch planks
Kosher salt
9 tbsp extra-virgin olive oil, divided
1 tbsp soy sauce
2 tsp dried oregano, divided
1 tsp garlic powder
1 tsp smoked paprika
Freshly ground black pepper
2 foot-long Italian-style sub rolls (or four 6-inch rolls)
1/4 cup red wine vinegar
1/4 lb provolone cheese slices
2 tomatoes, thinly sliced
1 small red onion, thinly sliced
1/2 cup jarred peppers (e.g., banana peppers or sweet peppers)
1 small head iceberg lettuce, thinly sliced
3 tbsp mayonnaise (optional)
- Alternative Ingredients:
Vegan Cheese for Provolone Cheese vegan alternative
Vegan Mayo for Regular Mayo vegan alternative
Gluten-Free Rolls for Italian Sub Rolls gluten-free alternative
Directions
- Olive Salad Prep – Combine green olives, dark olives, artichokes, roasted peppers, and garlic in a food processor. Pulse until finely chopped. Mix in extra-virgin olive oil and red wine vinegar. Season with salt and pepper to taste. Refrigerate until needed.
- Salting Vegetables – Arrange eggplant and zucchini slices on wire racks set over baking sheets. Sprinkle generously with kosher salt and let sit for at least 30 minutes to draw out moisture.
- Seasoning Vegetables – In a large bowl, mix together 5 tablespoons of olive oil, soy sauce, 1 teaspoon oregano, garlic powder, smoked paprika, salt, and black pepper. Toss zucchini slices in the mixture until well-coated and place on one wire rack. Repeat with eggplant slices and place on the other wire rack. Roast the vegetables in the oven for about 20-25 minutes until tender and slightly browned. Switch the baking sheets halfway through cooking for even roasting.
- Bread Prep – Slice the sub rolls lengthwise and scoop out some of the inner bread from the top half. Mix remaining olive oil with red wine vinegar and remaining oregano. Drizzle this mixture over both sides of the bread.
- Serving Sandwiches -Start layering with roasted eggplant and zucchini slices followed by provolone cheese slices. Add tomato slices, red onion slices, jarred peppers, and shredded iceberg lettuce. Spread mayonnaise on the top half of the bread if using. Fill the hollowed-out space with prepared olive salad. Slice the sandwiches into equal portions and secure with toothpicks before serving.
Equipment
- food processor
- chef’s knife
- cutting board
- baking sheet
- wire rack
- mixing bowls
Nutrition Facts
- Calories: 450kcal
- Fat: 25g
- Saturated Fat: 5g
- Cholesterol: 15mg
- Sodium: 800mg
- Potassium: 500mg
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 7g
- Protein: 10g
- Vitamin A: 15IU
- Vitamin C: 30mg
- Calcium: 20mg
- Iron: 10mg
FAQs – Veggie Italian Sub
Can I prepare the vegetables in advance?
Yes, you can roast the vegetables a day ahead and store them in the refrigerator. Reheat them slightly before assembling the sandwich to bring out their flavors.
What can I use instead of provolone cheese?
Mozzarella, fontina, or a good quality vegan cheese are great alternatives that melt well and complement the flavors of the sandwich.
How can I make this sub gluten-free?
Simply use gluten-free sub rolls or any preferred gluten-free bread to make this sandwich suitable for a gluten-free diet.
Can I add other vegetables to this sandwich?
Absolutely! Roasted bell peppers, mushrooms, or even grilled asparagus can add more variety and enhance the flavor profile.
Is there a way to reduce the sodium content?
To reduce the sodium, use low-sodium olives, rinse the capers, and opt for a low-sodium soy sauce or omit it entirely. Reducing the amount of added salt in the recipe can also help.
