1 eggplant, peeled lengthwise in 2 places to make strips and sliced lengthwise 1/2 inch thick
1 zucchini, sliced lengthwise 1/2 inch thick
Salt and pepper
1/3 cup chopped green olives
8 ounces roasted red pepper strips
2 sub sandwich rolls
1 cup Treasure Cave® Feta Cheese
2 cups romaine lettuce
Preheat a sauté pan over medium heat. In the sauté pan, combine the extra-virgin olive oil and garlic.
In the sauté pan add the eggplant and zucchini; season with salt, pepper and Italian seasoning. Sauté on both sides for 2 minutes. Add chopped green olives and cook ingredients together, 6 to 8 minutes. Remove vegetables, reserve oil in pan and leave heat on low.
Arrange the vegetables and roasted red pepper strips on the bread loaf bottom and top with Treasure Cave® Feta Cheese and romaine lettuce. Place the sandwich on skillet underneath a sandwich grill press, or heavy bricks wrapped in foil. Return heat to medium. Press the sandwich until crisp on top, about 2 minutes. Flip and repeat. Cut sandwiches in half.