Roasted Garden Veggie Sandwich

7
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.

Blue Ribbon Recipe

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! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
30 Min
Cook:
15 Min
Method:
Grill

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

How to Make Roasted Garden Veggie Sandwich

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.

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