Roasted Vegetable Sandwich

• 1 lb eggplant, peeled
• 1/2 lb medium mushroom
• 1/2 teaspoon italian seasoning
• 7 ounces roasted red peppers, chopped
• 4 tablespoons oil (from the jar of peppers)
• 4 -6 ounces feta cheese, crumbled
• salt and pepper
• 20 inches French baguettes

1. Slice eggplants horizontally into 1/2" slices. Wash mushrooms, pat dry.
2. Brush veggies with 3 tbsp of the oil, grill or broil until lightly browned and tender, 3 to 4 minutes per side. Let cool.
3. Roughly chop veggies and combine with peppers. Season with salt and pepper.
4. Combine feta cheese, seasoning and remaining tablespoon of oil in a small bowl.
5. Slice the baguettes and scoop out a little of the bread.
6. Sprinkle the cheese mixture over the bottom pieces, spoon vegetables over cheese and cover with tops.
7. Slice each sandwick diagonally into 3 or 4 pieces and serve.

eggplant, mushroom, italian seasoning, red peppers, oil, feta cheese, salt, baguettes

Taken from www.food.com/recipe/roasted-vegetable-sandwich-368418 (may not work)