Vegetarian Italian Sub Recipe

Introduction

This Vegetarian Italian Sub is packed with vibrant roasted vegetables, tangy olive salad, and melty provolone cheese, all layered inside a crusty Italian roll. It’s a hearty and flavorful sandwich perfect for a satisfying lunch or light dinner. Enjoy the perfect balance of smoky, salty, and fresh flavors in every bite.

Ingredients

• 1/2 cup pitted green olives, such as castelvetrano or manzanilla
• 1/2 cup pitted dark olives, such as kalamata or niçoise
• 1/3 cup canned artichokes, roughly chopped
• 1/3 cup roasted peppers (fresh or jarred), roughly chopped
• 3 cloves garlic, roughly chopped
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon capers
• 1 tablespoon red wine vinegar
• 2 medium eggplants (about 1 1/2 lb), sliced into 1/4-inch planks
• 2 medium zucchini (about 1 1/4 lb), sliced into 1/4-inch planks
• Kosher salt
• 9 tablespoons extra-virgin olive oil, divided
• 1 tablespoon soy sauce
• 2 teaspoons oregano, divided
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Freshly ground black pepper
• 2 foot-long (or four 6-inch) Italian style sub rolls
• 1/4 cup red wine vinegar
• 1/4 lb. provolone cheese
• 2 tomatoes, thinly sliced
• 1 small red onion, thinly sliced
• 1/2 cup jarred peppers, such as banana, Calabrian, or sweet peppers
• 1 small head iceberg lettuce, thinly sliced
• 3 tablespoons mayo (optional)

Instructions

1. Step 1: Prepare the olive salad by adding the green olives, dark olives, artichokes, roasted peppers, garlic, olive oil, capers, and red wine vinegar to a food processor. Pulse until the mixture breaks down into uniform small chunks. Alternatively, finely chop everything by hand and stir in the oil and vinegar. Season with salt and pepper, then refrigerate until ready to use.
2. Step 2: Salt the eggplant and zucchini slices on all sides with about 1 tablespoon kosher salt each. Let them sit on wire racks set over baking sheets for 30 minutes to 1 hour, then pat dry thoroughly with paper towels.
3. Step 3: Preheat your oven to 425ºF, adjusting oven racks to lower and center positions. In a large bowl, mix 5 tablespoons olive oil, soy sauce, 1 teaspoon oregano, garlic powder, smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper.
4. Step 4: Toss the zucchini in the oil mixture until well coated and place on one wire rack. Repeat with the eggplant and place on the other wire rack.
5. Step 5: Roast the vegetables in the oven on their racks for 20 to 25 minutes, switching sheet positions halfway through. The vegetables should be tender and slightly browned. Remove and let cool.
6. Step 6: Whisk together the remaining 4 tablespoons olive oil, red wine vinegar, and remaining 1 teaspoon oregano in a medium bowl. This mixture will be brushed onto the bread.
7. Step 7: Slice the bread rolls in half lengthwise and scoop out the soft inner bread from the top halves. Sprinkle both the top and bottom halves with the oil and vinegar mixture.
8. Step 8: Layer the roasted eggplant and zucchini on the bottom halves, then add slices of provolone cheese. Follow with tomatoes, red onion, jarred peppers, and shredded iceberg lettuce.
9. Step 9: If using mayo, spread it on the top halves of the bread. Then fill the scooped-out space with the chilled olive salad.
10. Step 10: Close the sandwiches, slice into portions, secure with toothpicks, and serve immediately.

Tips & Variations

• Use a food processor for a quick olive salad, but finely chopping by hand works well if you prefer more texture.
• Try swapping provolone for mozzarella or fontina for a creamier melt.
• For a spicy kick, add sliced pickled jalapeños or use Calabrian peppers in the olive salad.
• Serve with a side of marinara for dipping to add extra Italian flair.

Storage

Assemble the sandwiches just before serving for best texture. Leftover olive salad can be stored in an airtight container in the refrigerator for up to 5 days. Roasted vegetables keep well for 3-4 days refrigerated and can be reheated gently in the oven or a skillet. Avoid storing the entire sandwich assembled to prevent soggy bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the olive salad ahead of time?

Yes, the olive salad tastes even better after sitting overnight, allowing the flavors to meld. Keep it refrigerated in an airtight container for up to 5 days.

What can I use if I don’t have a food processor?

You can finely chop all the olive salad ingredients by hand and then mix them with the olive oil and vinegar. This method takes a bit more time but gives you great texture.

Vegetarian Italian Sub Recipe

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4.9 from 123 reviews

This Vegetarian Italian Sub is a vibrant and flavorful sandwich packed with a variety of roasted vegetables, a tangy olive salad, provolone cheese, and fresh toppings. The sandwich features eggplant and zucchini slices seasoned and oven-roasted to tender perfection, layered with juicy tomatoes, red onion, jarred peppers, and crisp iceberg lettuce. A bright, herby oil and vinegar dressing enhances the bread, and optional mayo adds creaminess. Ideal for a satisfying lunch or picnic, this sandwich offers a hearty, delicious vegetarian twist on the classic Italian sub.

• Author: Maya
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Olive Salad

• 1/2 cup pitted green olives (castelvetrano or manzanilla)
• 1/2 cup pitted dark olives (kalamata or niçoise)
• 1/3 cup canned artichokes, roughly chopped
• 1/3 cup roasted peppers (fresh or jarred), roughly chopped
• 3 cloves garlic, roughly chopped
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon capers
• 1 tablespoon red wine vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Roasted Vegetables

• 2 medium eggplants (about 1 1/2 lb), sliced into 1/4” planks
• 2 medium zucchini (about 1 1/4 lb), sliced into 1/4” planks
• 9 tablespoons extra-virgin olive oil, divided
• 1 tablespoon soy sauce
• 2 teaspoons oregano, divided
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Kosher salt (approximately 1 tablespoon for salting slices plus 1 teaspoon for seasoning)
• Freshly ground black pepper (about 1/2 teaspoon)

Sandwich Assembly

• 2 foot-long (or four 6’) Italian-style sub rolls
• 1/4 cup red wine vinegar
• 1/4 lb. provolone cheese, sliced
• 2 tomatoes, thinly sliced
• 1 small red onion, thinly sliced
• 1/2 cup jarred peppers (banana, Calabrian or sweet peppers)
• 1 small head iceberg lettuce, thinly sliced
• 3 tablespoons mayonnaise, optional

Instructions

1. Make the Olive Salad: Add the green olives, dark olives, artichokes, roasted peppers, garlic, extra-virgin olive oil, capers, and red wine vinegar to a food processor. Pulse until the ingredients break up into small, similar-sized chunks. Alternatively, finely chop all ingredients by hand, then stir in the oil and red wine vinegar. Season with salt and freshly ground black pepper to taste. Refrigerate until ready to use.
2. Prepare the Vegetables: Place oven-safe wire racks on two baking sheets. Arrange the eggplant slices on one rack and zucchini slices on the other. Generously salt all sides of the vegetables with approximately 1 tablespoon kosher salt total. Let them sit for at least 30 minutes and up to 1 hour to draw out moisture and bitterness. Then, thoroughly pat the slices dry using paper towels.
3. Preheat the Oven: Adjust the oven racks to the lower and center positions. Preheat the oven to 425ºF (220ºC).
4. Season the Vegetables: In a large bowl, combine 5 tablespoons of olive oil, soy sauce, 1 teaspoon oregano, garlic powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Toss the zucchini in this mixture until evenly coated, then arrange the zucchini slices on their wire rack and baking sheet. Repeat with the eggplant slices and transfer them to their wire rack on the second baking sheet.
5. Roast the Vegetables: Place both baking sheets in the preheated oven. Roast the vegetables for 20 to 25 minutes, switching the positions of the baking sheets halfway through roasting to ensure even cooking. Roast until the vegetables are tender and slightly browned. Remove from oven and allow to cool.
6. Prepare the Bread Dressing: In a medium bowl, whisk together the remaining 4 tablespoons of olive oil, 1/4 cup red wine vinegar, and the remaining 1 teaspoon oregano. This mixture can also be shaken in a squeeze bottle.
7. Assemble the Sandwiches: Slice each sub roll lengthwise, scooping out the inner bread from only the top half to create room for fillings. Lightly brush or drizzle both halves of the bread with the oil and vinegar mixture.
8. Layer the Fillings: Begin with the roasted eggplant and zucchini slices followed by slices of provolone cheese. Add thinly sliced tomatoes, red onion, jarred peppers, and shredded iceberg lettuce. Optionally, spread mayonnaise on the top half of the bread. Then, spoon the prepared olive salad into the hollowed space in the bread on the top half.
9. Serve: Cut the sandwiches into equal portions, secure each with toothpicks, and serve immediately.

Notes

• Squeezing out excess moisture from the eggplant and zucchini after salting prevents sogginess and helps achieve better roasting results.
• If you don’t have a food processor, finely chopping the olive salad ingredients still works well.
• The optional mayonnaise adds creaminess but can be omitted for a lighter sandwich.
• Feel free to substitute provolone cheese with mozzarella or your preferred mild cheese for variation.
• For a vegan version, omit the cheese and mayonnaise or replace mayo with a plant-based alternative.
• Make the olive salad ahead of time; flavors develop better after refrigerating for several hours.
• This sandwich is best served fresh but can be wrapped tightly and refrigerated for up to one day.

Keywords: vegetarian italian sub, roasted vegetable sandwich, italian sub recipe, eggplant sandwich, zucchini sandwich, olive salad, Italian sandwich