Recipe for Roasted Vegetable Pan Bagna 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 x Plum tomatoes -- cored and
Halved
2 x Garlic cloves -- bruised
1 x Zucchini, cut lengthwise
Into 1/4-inch
Slices
1 x Red bell pepper, quartered,
Stems and
Seeds removed
1 med Red onion, halved lengthwise
Cut into 1/2-inch half moons
12 oz Eggplant cut into 1/4-inch
Half moons
2 tbl Extra virgin olive oil
2 tbl Chopped parsley
1/2 tsp Dried rosemary
1/4 tsp Dried thyme
Salt and freshly ground
Black pepper
4 x Italian hero rolls or small
Semolina loaves
2 oz Anchovy fillets, drained and
Rinsed
Instructions:
Instructions: Preheat the oven to 400F.

Combine the tomato, garlic, zucchini, red pepper, onion, eggplant, and olive oil in a large roasting pan or jelly-roll pan. Toss to coat with oil.

Bake, turning often, until the vegetables are browned and tender, about 45 minutes.

Meanwhile, chop the parsley, rosemary and thyme together. Stir into the vegetables during the last 15 minutes of baking. Remove from the oven and add salt and pepper to taste.

Preheat the broiler or toaster oven. Split the rolls open like a book and toast until the cut sides are lightly golden. Divide the warm vegetables among the rolls. Top each with 2 or 3 anchovy fillets. Scatter the arugula on top. Fold the top of the roll over the filling and serve.

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