Roasted Vegetable Hoagie

1 10-inch, loaf of french or italian bread
1 teaspoon dried basil
1 eggplant, sliced
1 zucchini, sliced
1/2 yellow squash, sliced
1 tablespoon olive oil
salt and pepper
1 clove garlic, minced
2 lettuce leaves
fresh mozzarella, sliced
1 tomato
balsamic vinegar

Preheat oven to 425 degrees.

Slice bread and put aside.

In large bowl combine eggplant, zucchini, squash, olive oil, salt, pepper, basil and garlic. Place vegetables on a baking sheet covered with foil and bake for 30 minutes. Place lettuce on bread and top with roasted vegetables. Add mozzarella and tomato. Drizzle vinegar over sandwich. Serve.

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