Garden Vegetable Sandwich Recipes

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GARDEN VEGETABLE SANDWICH



Garden Vegetable Sandwich image

This is a very simple vegetable sandwich that's perfect for breakfast, or as a healthy snack at any other time of the day. Since the ingredients are so basic and readily available, it's immensely convenient for an energy booster anytime, anywhere! Besdies, it's quite a treat to the taste-buds as well :-)

Provided by Anu_N

Categories     Breakfast

Time 5m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 8

2 slices whole wheat bread
1 small tomatoes, chopped
1 tablespoon cabbage, grated
1 tablespoon carrot, grated
2 tablespoons tomato ketchup (I prefer plain)
1 tablespoon cheddar cheese, grated (any other cheese will do as well)
1/2 teaspoon pepper (vary according to your liking!)
1/4 teaspoon salt (or, to taste)

Steps:

  • In a small bowl, mix the chopped tomato, grated cabbage, carrot, cheese and tomato ketchup together, along with salt.
  • Cover one slice of bread with this vegetable mixture and season it with pepper.
  • Now put the other slice of bread on top of the vegetable-covered one, and your sandwich is ready to eat!
  • You can also grill this sandwich if you like, or top it with some more grated cheese and pop it in the oven for about 5-10 minutes at 350 C.

OPEN-FACED GARDEN VEGGIE SANDWICHES



Open-Faced Garden Veggie Sandwiches image

Virginia Lawson CORTEZ, COLORADO By now, your garden is probably filled with ripe veggies! I jazz up this delightful sandwich with a tasty dressing and Muenster cheese.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 16

2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 medium eggplant, thinly sliced
2 medium zucchini, halved and sliced
1 large onion, sliced
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
4 slices Italian bread (1/2 inch thick), toasted
1 medium tomato, thinly sliced
4 slices Muenster cheese

Steps:

  • Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans. , Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally., Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 390 calories, Fat 25g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 688mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 11g protein.

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