• Heat oven to 425°, with racks in 2 middle positions. Line two 18 x 13-inch sheet pans with parchment paper or foil for easier cleanup, if you like. Arrange zucchini, bell pepper and onion in sections on one pan and put eggplant on the other. Season all veggies with salt and pepper and some pepper flakes, then drizzle with olive oil (use a bit more for eggplant because it's more absorbent). Toss each type of veggie with your hands and rub slices together to help distribute seasonings and oil, then spread them out in a single layer.

  • Roast veggies until lightly browned on bottom, about 15 minutes, then flip them over and alternate pan locations. Roast until tender and golden brown, about 10 minutes more for eggplant and 15 for zucchini, pepper and onion.

  • Meanwhile, cut rolls in half horizontally but not all the way through (you want a "hinge" to help keep the sandwich together). Layer each bottom half with one-sixth of the mozzarella, eggplant, zucchini, bell pepper and onion. (If you have more veggies than will fit on rolls, save for another use.) Drizzle with Italian Vinaigrette, then fold sandwiches closed. Offer additional vinaigrette on the side, for drizzling. Tip: Leave veggies, cheese, rolls and vinaigrette, covered, on the counter for up to 2 hours; everyone can assemble their own sandwich. Make Ahead: Keep veggies, covered, in the fridge for up to 1 week.

Nutrition Facts

474 calories; 27 g total fat; 838 mg sodium. 40 g carbohydrates; 14 g protein;