Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. Arrange broccoli, red pepper, and onion on one prepared baking sheet. Drizzle with oil and balsamic vinegar. Sprinkle with salt and pepper. Roast 20 minutes or until vegetables are tender.
Recipe
Author
Hy-Vee Monthly Ad
Save Options
Description
This vegetarian sandwich is packed with balsamic-roasted vegetables and melted provolone cheese.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 10 oz. fresh broccoli, cut into florets | ||
| 1 medium red bell pepper, seeded and sliced | ||
| ½ medium yellow onion, sliced | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 2 tbsp. Gustare Vita balsamic vinegar | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| 1 (10-oz.) loaf Hy-Vee Baking Stone French baguette bread | ||
| 8 (1-oz. each) slices Hy-Vee Deli provolone cheese |
Things To Grab
- 2 baking sheets
- Parchment paper
Directions
Cut bread into 4 (6-1/2-inch) pieces; half each portion lengthwise. Place bread, cut sides up, on second baking sheet. Add cheese slices to bread bottoms. Top with roasted broccoli, red pepper, and onion. Add bread tops. Bake 10 minutes, or until cheese is melted.
Nutrition facts
Servings
420 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 30mg
- Sodium: 1190mg
- Total Carbohydrates: 40g
- Protein: 23g
Daily Values
0%
Iron 20%
0%
Calcium 30%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Hy-Vee Monthly Ad September 2018