A warm sandwich built on the Italian sub roll you have: slice it, toast the cut sides in a pan, and pile on sautéed onions and garlic with whatever produce you can find. Dinner in minutes.

Serves 2. 25 minutes, 15 at the stove.

About 290 calories a serving, 16 g protein, 23 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Halve your Italian sub roll lengthwise and set the cut sides up on a plate. Slice 1 small onion into thin rings and mince 2 garlic cloves. Chop 8 ounces zucchini or bell peppers into half-inch pieces.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the chopped vegetables and cook for 5 minutes, stirring occasionally, until they begin to soften and color slightly.5 min
3. Add the onion and garlic to the pan and cook for 2 more minutes, stirring, until fragrant. Season with salt and pepper to taste. Transfer the vegetables to a small bowl.2 min
4. Wipe out the skillet and add 1 tablespoon olive oil over medium heat. When hot, place both sub roll halves cut side down in the pan and toast for 2 to 3 minutes until golden and crisp.3 min
5. Divide the warm roasted vegetables between the two toasted halves, mounding them on the cut surface. Tear 4 ounces fresh mozzarella into pieces and scatter over the vegetables. Press the roll halves together gently and serve warm.

Note Swap in any sturdy vegetables or leftover cooked chicken if you have them. Eat the sandwich immediately while warm; wrapped tightly, leftovers keep for one day. Serve with a simple green salad or pickled vegetables on the side to brighten the meal.