Roasted Garden Veggie Sandwich

Cheryl Neubecker

By
@KrazyKookin

In the summer everything is so delicious coming from the garden. Roasting veggies brings out all the wonderful natural flavors. These sandwiches are a family favorite.


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Comments:

Serves:

4

Prep:

30 Min

Cook:

15 Min

Method:

Grill

Blue Ribbon Recipe

Notes from the Test Kitchen:
I love roasted vegetables but never made a sandwich with them before. This roasted vegetable sandwich is going to be a staple this summer. It's very fresh and filling. It's a great way to use some of the amazing summertime veggies. I tried this with Provolone, but next time I'm definitely going to use the goat cheese. So good!

Ingredients

1
baguette
1 pkg
goat cheese or sliced provolone cheese, about 5 oz.
olive oil, light
Italian seasoning
1
zucchini
1
eggplant
2
tomatoes
8-10 sprig(s)
basil
salt and pepper

Directions Step-By-Step

1
Slice zucchini and eggplant lengthwise in 1/4-inch slices and tomatoes in 1/2-inch rounds. Line colander with eggplant and tomato slices and liberally sprinkle with salt. (This will help reduce the moisture.) Let drain for 10-15 minutes.
2
In the meantime, cut the baguette in fourths and slice down the middle. Toast under the broiler. After they cool slightly spread goat cheese (or provolone cheese) on both sides.
3
Line baking sheet with parchment paper. Rinse eggplant and pat dry with paper towels. Lay eggplant, tomatoes, and zucchini on parchment. Sprinkle with Italian season and a light drizzle of olive oil. Salt and pepper if desired.
4
Place veggies under broiler and watch closely! Everyone's oven cooks differently but mine usually takes about 10-15 minutes. Remove from broiler and assembly the sandwiches. Starting with eggplant on the bottom, then zucchini, tomatoes, and fresh basil.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Collections: Summer Recipes, Fresh Finds
Other Tags: Quick & Easy, Healthy