ROASTED VEGETABLE SANDWICH
I first tasted this sandwich at an Italian cafe and it is called "Favorito". An unforgettable sandwich! This recipe is adapted from one I found on the internet.
Provided by cookiedog
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Place the eggplant and red bell pepper on a baking sheet and brush with 1 tablespoon of olive oil.
- Roast in preheated oven for about 25 minutes; roast the peppers until blackened. Remove from oven and set aside to cool.
- Meanwhile, sauté the mushrooms in 1 tablespoon of olive oil until tender.
- Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
- Peel cooled peppers, core and slice. Arrange the eggplant, peppers, mushrooms, and basil on the focaccia.
- Wrap the sandwich in plastic wrap. Place a cutting board on top of it and weigh it down with some canned goods. Allow sandwich to sit for 2 hours before slicing and serving.
ROASTED VEGGIE SANDWICH WITH BASIL PESTO
The ultimate roasted vegetable sandwich with vegan basil pesto and roasted garlic cream cheese.
Provided by Jen Wooster
Categories Lunch Main Course
Time 15m
Number Of Ingredients 10
Steps:
- Cut the rolls in half and brush with olive oil. Heat a large skillet over medium heat. Place rolls cut down and toast for 3-4 minutes until slightly toasted and golden brown.
- Spread the cream cheese evenly on the top and botton of each roll.
- Add a round of eggplant on the bottom of each roll. Top with pesto. Repeat with each vegetable layering on the pesto then top with bun. A long toothpick can be helpful for keeping the sandwiches together.
Nutrition Facts : Calories 469 kcal, Carbohydrate 47 g, Protein 12 g, Fat 28 g, Fiber 9 g, ServingSize 1 serving
ROASTED VEGETABLE SPREAD
Provided by Alton Brown
Categories appetizer
Time 1h
Yield 1 3/4 cups spread
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
- Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
- Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.
ROASTED VEGETABLE SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a baking sheet in the upper third of the oven and another in the lower third; preheat to 450˚. Toss the squash, carrots, olive oil, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl. Put the squash on one of the baking sheets and the carrots on the other, spreading the vegetables in a single layer. Roast, switching the pans halfway through, until the vegetables are lightly browned and tender, 25 to 30 minutes.
- Meanwhile, mix the cream cheese with the dill in a small bowl. A few minutes before the vegetables are done, toast the bread, then spread with the cream cheese mixture. Toss the spinach with the vinegar and season with salt and pepper.
- Lay out 4 slices of bread, cream cheese-side up. Top each with a layer of beets, then the squash, carrots, spinach and another slice of bread. Cut in half.
TANTALIZING ROASTED VEGETABLE SANDWICH WITH SECRET SPREAD
HOLY COW, this sandwich is marvelous. I'm only 3 bites into this amazing creation, and I had to come post this recipe lest I forget it. You can vary in any way you like from the original recipe, but the most important part is the cream cheese spread! (Do note that the measurements are approximate, as I didn't measure while inventing this sandwich, and adjust accordingly.)
Provided by childerz
Categories Lunch/Snacks
Time 40m
Yield 1 sandwich
Number Of Ingredients 16
Steps:
- For the sandwich: Preheat oven to 400 degrees Fahrenheit. Put 2 tbsp of balsamic vinaigrette into a small bowl, and add tomato and green pepper slices, turning to coat. Put on a pan and sprinkle with the finely chopped basil, and salt & pepper. Roast for about 20 minutes, or to your liking.
- For the spread: Put all the spread ingredients into a blender or food processor and process until a smooth paste has formed (more or less).
- To assemble: Spread the spread over two slices of bread. Layer the arugula leaves and the fresh basil leaves, followed by the roasted red pepper. When your tomatoes and green peppers are done roasting, layer them on. Top with the sliced mozzarella while it's still hot-- so the cheese melts.
- Enjoy!
Nutrition Facts : Calories 532.3, Fat 31.5, SaturatedFat 18.2, Cholesterol 100.4, Sodium 1045.6, Carbohydrate 36.2, Fiber 3.4, Sugar 6.8, Protein 27.2
ROASTED VEGETABLE SANDWICH
These crusty sandwiches are so simple and tasty. Sometimes I add grilled onions, mozzarella or cheddar cheese, regular mayonnaise, garlic aioli or pesto, too. Check out my other recipe to use with this recipe #367149 Feel free to add your favorite items.
Provided by Realtor by day
Categories Lunch/Snacks
Time 20m
Yield 2 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice eggplants horizontally into 1/2" slices. Wash mushrooms, pat dry.
- Brush veggies with 3 tbsp of the oil, grill or broil until lightly browned and tender, 3 to 4 minutes per side. Let cool.
- Roughly chop veggies and combine with peppers. Season with salt and pepper.
- Combine feta cheese, seasoning and remaining tablespoon of oil in a small bowl.
- Slice the baguettes and scoop out a little of the bread.
- Sprinkle the cheese mixture over the bottom pieces, spoon vegetables over cheese and cover with tops.
- Slice each sandwick diagonally into 3 or 4 pieces and serve.
Nutrition Facts : Calories 748, Fat 26, SaturatedFat 7.5, Cholesterol 26.8, Sodium 2130.5, Carbohydrate 106.2, Fiber 10.5, Sugar 5.3, Protein 23.6
THE FLOOZIFIED JERKED VEGETABLE SANDWICH!
We are not jerks (no matter what people say!)--we're just Fantabulously Friendly Foodie Floozies! We FlooZaarinas threw this together for the Island Jerk Challenge in Zaar World Tour 3! Feel free to use whichever vegetables you'd like and place on a platter or layer on as a sandwich. This easy recipe goes great with meat; keep things simple and cook it all together on the grill! Remembering Amy takes the sugar-she's just so sweet! Auntie Jan Christo is our onion person while Chef at Heart is our allspicey chef. Kim D. has a garden full of cherry tomatoes. Then there's Sharon123----the corny one in our little kitchen! Dienia B. claims that she's a little acid/lime sometimes, and Mulligan needs the garlic for her vampire-movie-loving hubby. Heydarl chose soy sauce since she loves Asian cooking & uses it a lot. Meanwhile (like most of us) Debber needs more thyme!
Provided by Sharon123
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To make the Jerk Paste:.
- Combine the scallions, garlic, chile, olive oil, sugar, soy sauce, thyme, allspice and cinnamon in a food processor and process until you have a paste.
- Prepare a medium-hot fire in the grill. Use a vegetable grill rack if you have one.
- Peel back the husks from the corn cobs and remove the silks. Brush the jerk paste onto the ears. Bring the husks back over the cobs and secure with kitchen twine. Skewer the mushrooms and cherry tomatoes and brush with the paste. Toss the zucchini and bell peppers with the remaining paste.
- Grill the vegetables, turning occasionally, until tender and well-browned, 15-25 minutes for the corn, 10-15 minutes for the onion, and about 5 minutes for the tomatoes and zucchini. Remove the vegetables as they are done and keep them warm.
- Slather mayonnaise on each side of hoagie rolls, fill with vegetables of choice, place provolone cheese on top, place top bun on cheese and dig in!
- Or arrange vegetables on a large platter, garnish with lime wedges, and serve. Enjoy! And don't forget to invite all your friendly floozie friends!
- For Vegan omit the mayo and the cheese.
Nutrition Facts : Calories 348.6, Fat 12.6, SaturatedFat 1.8, Sodium 296.1, Carbohydrate 58.6, Fiber 9.8, Sugar 20, Protein 11.2
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ROASTED VEGETABLE SANDWICHES - LOVE & GOOD STUFF
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5/5 (6)Total Time 25 minsCategory Main CourseCalories 429 per serving
- Set your oven to bake at 450℉ and prepare your vegetable for roasting by slicing the red peppers into quarters, and the portobello mushrooms and zucchini into 1/4 inch slices. Brush the veggies lightly with cooking oil and season with salt and pepper.
- Roast the vegetables for 20 mins. When the vegetables have finished roasting, set the oven to broil.
- Build your sandwiches by placing arugula on the bottom half of the bun, and top with the roasted zucchini, mushrooms and red pepper. Finish with a couple of slices of brie cheese.
- Place the sandwiches (without the top half of the bun) under the broiler for just about 30 seconds to begin melting the brie.
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