Roasted Vegetable Sandwich

• 1 None zucchini, sliced
• 1 None eggplant, halved lengthwise and sliced
• 1 None red onion, sliced
• 1 None green pepper, seeded and cut into large chunks
• 1 None red pepper, seeded and cut into large chunks
• 1 None yellow pepper, seeded and cut into large chunks
• 1/4 cup olive oil
• 1 large round country loaf
• 4 oz arugula
• 1 cup ricotta cheese

1. Preheat the oven to 400u0b0F. Place vegetables in a large roasting pan. Drizzle with oil. Season and toss well. Roast for 35 mins, turning once, until lightly charred and tender. Cool.
2. Cut the top off of the loaf; reserve. Scoop out the soft bread leaving a 1-thick crust. Brush the cavity with any juices from the roasted vegetables. Layer 1/2 each of the arugula, roasted vegetables and ricotta cheese in the bread. Top with the remaining vegetables, ricotta cheese and arugula. Place the lid on loaf.
3. Tightly wrap the bread in plastic wrap. Refrigerate for up to 3 hours. Bring to room temperature before cutting into wedges to serve.

zucchini, eggplant, red onion, green pepper, red pepper, yellow pepper, olive oil, country loaf, arugula, ricotta cheese

Taken from recipes-plus.com/api/v2.0/recipes/28879 (may not work)