Roasted Vegetables-And-Feta Hoagies

Course :	Sandwiches
From:	HungryMonster.com
Serves:	4

Ingredients:

1	cup	red onion -- 1/4-inch-thick sliced and separated into rings
1	cup	red bell pepper -- 1/2 inch-thick cut into strips
1	cup	mushrooms -- sliced
1/2	cup	fennel -- thinly sliced
2	small	yellow squash -- halved lengthwise and thinly sliced -- (about 1 1/2 cups)
1	small	zucchini -- halved lengthvnse and thinly sliced -- (about 1 cup)
3	tablespoons	balsamic vinegar
1	tablespoon	chopped fresh thyme or 1 teaspoon dried thyme
2	teaspoons	olive oil
1/4	teaspoon	salt
1/4	teaspoon	pepper
1	spray	cooking spray
1	clove	garlic -- halved
4	pieces	submarine buns -- split
1/2	cup	crumbled feta cheese with basil and tomato

Preparation:

1. Reheat oven to 450 oF. 2. Combine first 6 ingredients in a large bowl. Combine vinegar, thyme, oil, salt. and pepper in a small bowl; stir with a whisk until blended. Pour vinaigrette over vegetables; toss well to coat. Arrange vegetables on a jelly-roll pan coated with cooking spray. Bake at 450 oF for 30 minutes, stirring once. Remove vegetables from pan: set aside, and keep warm. 3. Wipe pan clean with a paper towel. Rub cut sides of garlic over cut sides of rolls: place rolls on pan. Bake at 450 oF for 5 minutes or until toasted. Divide vegetables evenly between roll bottoms; top each with 2 tablespoons cheese and roll tops.

Nutritional Information:

CAL 322 (28% from fat); PRO 11.3 g; FAT 10 g (sat 3.4 g); CARB 48 g; FIB 2.6 g; CHOL 13 mg; IRON 4.6 mg; SOD 776 mg; CALC 123 mg.