Meatball Subs

I got this out of one of my Clean Eating magazines, and as always, i have tweaked it.


Meatball Subs
(serves 4)


1 batch, cooked Lentil Ricotta 'Meatballs'
1 clove garlic
olive oil
1/2 medium zucchini, cut into 1/2 inch strips
1/2 red bell pepper, cut into 1/2 inch strips
1/2 medium yellow onion, cut into 1/4 inch strips
1 cup fresh tomatoes, seeded and chopped (you can used canned whole, put be sure to seed them)
1 tsp dried basil
1/2 tsp oregano
14 oz whole wheat baguette (widest one you can find)


On a greased sheet pan, toss zucchini, pepper, and onion with oil. Bake at 400 for 5 minutes, stir, and cook another 10 minutes


IN a small bowl, stir together tomatoes, basil, oregano, and garlic. Coat meatballs in tomato mixture, place in oven about 10 minutes


Slice baguette into 4 sections, then slice each section in half horizontally so it opens like a book. Spread open each section and out a bit of bread in the middle to make room for the meatballs. Toast bread in toaster or under broiler for a minute to crisp.


To assemble, sandwiches, open up a piece of toasted bread, pile on a quarter of the meatball mixture, top with a quarter of roasted vegetables. Yum!