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.
This vegetarian sandwich is packed with balsamic-roasted vegetables and melted provolone cheese.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 30mg
- Sodium: 1190mg
- Total Carbohydrates: 40g
- Protein: 23g
Hy-Vee Monthly Ad September 2018