Hearty Vegetarian Sub

I work at a fairly large hospital that has a pretty decent cafeteria during the week. However, on the weekends, the choices are typically chicken fingers or....well, chicken fingers. We normally order out, but pizza shops aren't the most vegetarian friendly. Sometimes I just get a hankering for something tasty, like a good solid sub.

The veggies, combined with the tasty tomato sauce, make an incredibly hearty and filling sub. It also packs well for brownbag lunches - just heat up the veggie mixture in a separate container and then stuff into a roll. I'm sure it would also be equally tasty tossed with pasta for a different lunch idea.

No matter how you serve it, I can guarantee you'll enjoy this hearty vegetarian mixture.



Hearty Vegetarian Sub
Serves 4

3 tbsp olive oil
2 cloves garlic, roughly chopped
1 c onion, chopped in slivers
2 c baby bella mushrooms, sliced thickly
2 c zucchini, cut into 1" long slivers
1 green bell pepper, cut into slivers
1 tsp paprika
1 tsp chili powder
1/2 tsp crushed red pepper flakes
2 tsp italian seasoning
1/2 tsp fennel seed, crushed
1 tbsp balsamic vinegar
1 (6 oz) can tomato paste
1 (14.5 oz) diced tomatoes

In large saucepan over medium-high heat, warm olive oil. Add garlic and saute for 30 seconds. Add onion and bell pepper and saute for 5 minutes, stirring occasionally. Add mushrooms and zucchini and saute an additional 5 minutes. Add spices and stir for 30 seconds. Add remaining ingredients, stir well to combine, lower heat and cook, covered for an additional 10 minutes until veggies are tender. (I wanted some texture to remain, so I didn't completely cook them until done). Serve on hoagie rolls with cheese.