Mediterranean Grilled Veggie Submarine
Prep Time
Price Per Serving
Cooking Mode
4 submarine buns
250 mL (1 tasse) cup shredded mozzarella
125 mL (½ tasse) cup crumbled feta
60 mL (¼ tasse) cup black olives, sliced
60 mL (¼ tasse) cup hot pepper rings (optional)
15 mL (1 tbsp.) tbsp. canola oil
1 frozen grilled vegetables
To taste salt
To taste pepper
½ leaf lettuce, finely chopped
60 mL (¼ tasse) cup dressing
10 mL (2 tsp.) tsp. dried oregano
4 submarine buns
250 mL (1 tasse) cup shredded mozzarella
125 mL (½ tasse) cup crumbled feta
60 mL (¼ tasse) cup black olives, sliced
60 mL (¼ tasse) cup hot pepper rings (optional)
15 mL (1 tbsp.) tbsp. canola oil
1 frozen grilled vegetables
To taste salt
To taste pepper
½ leaf lettuce, finely chopped
60 mL (¼ tasse) cup dressing
10 mL (2 tsp.) tsp. dried oregano
Directions
1Preheat oven to 175 °C (350 °F).
2Place open submarine buns on a parchment-lined baking sheet. Divide the cheeses, olives and hot pepper rings between buns and bake for 5 minutes or until cheese is melted and buns are lightly toasted.
3Meanwhile, heat oil in a skillet set over medium-high and sauté vegetables for 5 minutes or until they are warmed through and all water has evaporated. Season with salt and pepper.
4Remove buns from the oven and top with grilled vegetables and lettuce. Drizzle dressing over top and season with oregano.
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Personal Note
Personal Note