Giant Roasted Veggie Sandwich

• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 2 tablespoons capers, drained and rinsed
• 1 cup bottled balsamic salad dressing, divided
• 1 small eggplant, 12 oz. cut lengthwise into 1/4 inch thick slices
• 1 yellow squash, 8 oz.,cut lengthwise into 1/4 inch thick slices
• 5 small portabella mushrooms, about 3 inches wide,stems removed (8 oz)
• 2 red bell peppers or 2 green bell peppers, seeded and quartered
• 1 red onion, sliced
• 1 round loaf crusty sourdough bread, 9 inch diameter
• 8 ounces smoked mozzarella cheese, cut into 1/4 inch thick slices

1. Preheat oven to 425 degrees.
2. In small bowl, combine black olives, capers, and 2 Tbsp.
3. of dressing; set aside.
4. In large roasting pan, combine next five ingredients.
5. Add remaining salad dressing; toss to coat.
6. Roast, turning occasionally, until veggies are tender, about 30 minutes.
7. Let stand until cool, at least 20 minutes.
8. Meanwhile, cut top 1/3 from bread.
9. Pull out bread in center, leaving 1/2-inch thick shell.
10. Layer veggies in loaf, then top with cheese and olive mixture.
11. Replace bread top.
12. Tightly wrap in plastic, and refrigerate at least 2 hours.
13. or overnight.

olives, capers, balsamic salad dressing, eggplant, yellow squash, portabella mushrooms, red bell peppers, red onion, crusty, mozzarella cheese

Taken from www.food.com/recipe/giant-roasted-veggie-sandwich-25641 (may not work)