I forgot to take a picture before I dug into my sandwich, so this photo is actually Jake's half-eaten sandwich. I roasted eggplant, zucchini, onions, red bell peppers, and mushrooms for Italian sandwiches topped with capicolla, salami, provolone, pepperoncinis, black olives and red wine vinegar. Scout made sweet potato fries to go along with our sandwiches and we started with an appetizer of artichoke dip bread, post to come sometime later this week. We had a few different desserts as Scout's been on a bit of a baking frenzy. Dinner just keeps turning into a feast every week. It's pretty amazing.
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