Roasted Vegetable Cuban SandwichSunshine Season, The Land, EPCOT
3 portobello mushrooms
olive oil as needed, for grilling
8 ounces fresh eggplant, unpeeled, cut in half lengthwise
8 ounces yellow squash, cut in half lengthwise
8 ounces zucchini, cut in half lengthwise
1 red pepper, sliced
coarse salt and freshly ground black pepper, to taste
1 teaspoon olive oil
1 (24 inch) Cuban bread roll
1/4 cup store bought hummus
1 tablespoon yellow mustard
4 slices Swiss cheese
1/4 cup or more sliced sour pickles
Preheat up to 400 degrees. Carefully remove the stems from Portobello mushrooms and wiped the caps. Brush olive oil on both sides, and grill 8 to 10 minutes on each side until mushrooms begin to brown and are soft to the touch. Refrigerate.
Season eggplant, squash, zucchini, and red pepper with salt and pepper; drizzle with olive oil and roast for 15 minutes. Refrigerate.
Slice chilled vegetables into 1/4 inch planks. Slice jeweled Portobello and 1/4 inch rounds.
Slice Cuban bread lengthwise. Spread top with hummus. Spread bottom with mustard. Arrange vegetables evenly on the bread and top with Swiss cheese and pickles. Brush griddle or skillet with oil and grill for two to three minutes on each side, or until bread is crusty and cheese is melted. Cut into four servings.