ROASTED VEGETABLE SANDWICHES
These hearty sandwiches may be assembled ahead of time and are perfect for a summer picnic
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Sandwich Recipes
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Toss eggplant, zucchini, yellow squash and bell pepper with oil and garlic in a large roasting pan. Season with salt and pepper. Roast the vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let cool.
- Meanwhile, whisk together sour cream (or yogurt), mayonnaise, basil and lemon juice in a small bowl. Season with salt and pepper; reserve in the refrigerator.
- Spread the mayonnaise mixture on both of the bread halves and arrange watercress on the bottom layer. Top with the vegetable mixture and the bread tops.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 43.7 g, Cholesterol 7.7 mg, Fat 8.9 g, Fiber 6.2 g, Protein 8.6 g, SaturatedFat 2.1 g, Sodium 565.1 mg, Sugar 8.7 g
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 VEGETABLE SANDWICH WITH PARSLEY ARUGULA SALAD
Provided by Linda Wells
Categories dinner, lunch, main course
Time 2h
Yield Four sandwiches
Number Of Ingredients 14
Steps:
- To roast the red peppers, place either over a gas burner, under the broiler or in a very hot oven (450 to 500 degrees), turning frequently until the pepper skins blacken. Place the peppers in a paper bag or covered bowl until they cool. Gently peel away the skin, cut in half and carefully remove the seeds. Roasted peppers can be covered with olive oil and kept in a covered container in the refrigerator for up to two weeks.
- Preheat the oven to 450 degrees.
- Sprinkle the eggplant slices with about one-and-a-half tablespoons of coarse salt and let stand for 30 minutes.
- Place the tomatoes, onion wedges and rosemary sprig in a lightly oiled oven-proof skillet or pan, just large enough to contain the vegetables. Place the garlic, cut-side down, on top of one of the tomatoes. Generously brush the vegetables with olive oil and sprinkle with salt and pepper. Roast in the oven, tossing the vegetables lightly to coat them with oil and juices. Remove when the garlic and onion are tender and golden brown, about 45 minutes. The tomato will be very soft, its skin split.
- While the vegetables are roasting, rinse the eggplant slices under cold water and dry well with paper towels. Place the slices on an oiled baking sheet and brush the tops with olive oil. Bake in a 450-degree oven, turning once, until golden brown, about 15 to 20 minutes. Set aside.
- Take the roasted garlic and squeeze the head to release the softened cloves into the bowl of a food processor. Add the onion, flesh of tomato, discarding the skins, one teaspoon of Sherry vinegar, two teaspoons of lemon juice (if desired) and two tablespoons of olive oil. Process, using short pulses, until the mixture is the consistency of a relish.
- In a mixing bowl, lightly dress the parsley and arugula with about one teaspoon of Sherry vinegar and olive oil. Sprinkle with salt and pepper to taste.
- Brush one side of each slice of bread with olive oil and lightly toast on the rack of the 450-degree oven.
- To assemble the sandwiches, place a quarter of the eggplant and roasted pepper slices on each of four slices of bread, oil-side up. Spoon on about two or three tablespoons of sauce (see note). Top with the dressed greens and cover with a second slice of bread, oil-side inward.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 19 grams, Carbohydrate 19 grams, Fat 23 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 512 milligrams, Sugar 7 grams
PAN-GRILLED VEGGIE SANDWICHES WITH RICOTTA, ARUGULA AND BALSAMIC
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Brush large grill pan with vegetable oil and heat over medium-high heat.
- Before grilling, toss veggies with olive oil, garlic, salt and pepper. Grill vegetables in batches until nicely colored and soft, about 6 to 8 minutes per batch.
- Cut bread into 6-inch pieces. Cut pieces lengthwise but don't go all the way through.
- Spread a thick layer of ricotta on the bottom half of the bread. Sprinkle with salt.
- Toss arugula with olive oil, balsamic vinegar and salt and pepper to taste. Place dressed arugula on top of ricotta layer. Then add the generous amounts of the different grilled vegetables.
GRILLED VEGETABLE PASTA SALAD WITH PARSLEY VINAIGRETTE
Steps:
- In a medium bowl, with a whisk, beat together 1 tablespoon vinegar, salt, pepper. Add 2 tablespoons olive oil and beat until emulsified. Add the other tablespoon of vinegar and 2 more tablespoons of olive oil and beat until emulsified. Top the mixture with the remaining 2 tablespoons of olive oil. Stir in parsley. Add the garlic clove. Refrigerate until ready to use. Cook pasta per package instructions, drain, rinse with cold water until cool, add to bowl and toss with olive oil and garlic clove. Set aside. Brush vegetables with olive oil. On a hot grill roast peppers, corn, zucchini and red onion until browned and tender. Remove from grill. Remove kernels from corn and roughly chop remaining vegetables. Toss grilled vegetables and reserved vinaigrette with pasta. Serve at room temperature.
OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD
Eggs and arugula are a delicious combination. This dish is great for brunch!
Provided by Joy
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
- Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.
Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g
ROASTED ROOT VEGETABLE SALAD
Fall is a season brimming with comfy, cozy flavors that everyone looks forward to - and it doesn't get more flavorful than this roasted root vegetable salad. Made with beets, potatoes, parsnips, and a whole lot of other favorites, this salad has delicious packed into every healthy bite. The roasting gives this root vegetable salad that cozy feeling of the season, and can easily steal the spotlight from any main dish. So skip the humdrum side salads...this is the real deal with roots.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray second 15x10x1-inch pan with cooking spray.
- In large bowl, toss beets with 1 tablespoon of the oil. Arrange beets in single layer in foil-lined pan. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
- In same bowl, toss sweet potatoes and parsnips with remaining 2 tablespoons oil. Arrange potatoes and parsnips in single layer in second pan. Sprinkle with remaining 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
- Roast 40 to 45 minutes or just until vegetables are tender. Cool completely, about 20 minutes.
- In small bowl, mix dressing, parsley, horseradish and mustard with whisk. In large bowl, gently toss roasted vegetables with desired amount of dressing. Serve at room temperature or chilled over arugula with any remaining dressing.
Nutrition Facts : Calories 310, Carbohydrate 44 g, Fat 2 1/2, Fiber 9 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1020 mg
ARUGULA AND ROASTED-VEGETABLE SALAD WITH WHOLE-GRAIN CROUTONS
Croutons -- made by baking cubes of whole-grain bread -- give extra crunch to this brightly flavored salad that combines arugula, roasted fennel, golden raisins, and oranges.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Make the croutons: Coat a rimmed baking sheet with cooking spray. Arrange bread cubes in a single layer on prepared sheet; coat bread with cooking spray. Season with salt and pepper. Toast in oven, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Transfer to a plate; let cool completely. Croutons can be stored in an airtight container at room temperature up to 4 days.
- Squeeze juice of 1 orange into a small nonreactive saucepan. raisins. Bring to a simmer over medium heat. Remove from heat; let stand until raisins are plump, about 10 minutes. Drain raisins, reserving 2 tablespoons juice.
- Coat a rimmed baking sheet with cooking spray. Arrange scallions, fennel, and raisins in a single layer on sheet; coat with cooking spray. Roast, flipping mixture once, until vegetables are tender and lightly browned, 12 to 15 minutes. Transfer to a plate; let cool slightly. Cut scallions into 1-inch pieces.
- Remove peel and pith from remaining orange. Carve out flesh between membranes (you should have about 3/4 cup segments). Transfer segments to a large bowl. Add scallions, fennel, raisins, arugula, and croutons; gently toss.
- Whisk reserved juice, the vinegar, and salt in a small bowl. Gradually add oil, whisking until emulsified.
- Drizzle vinaigrette over salad, and gently toss. Divide among 4 serving plates. Season with pepper.
Nutrition Facts : Calories 200 g, Cholesterol 1 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 124 g
ROASTED VEGETABLES WITH WILTED ARUGULA AND GARLIC DRESSING
From the Longos store Spring 2013 recipe magazine. I didn't have arugula and anchovy paste and it was still delicious. Include whatever vegetables you like - zucchini is good.
Provided by fluffystew
Categories Vegetable
Time 1h
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or foil (optional). Spread cauliflower, red, yellow and orange peppers and asparagus onto prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast in centre of preheated oven for 30-45 minutes or until lightly browned and softened.
- Garlic Dressing: In a bowl, stir together garlic, lemon rind and juice. Whisk in mayo, mustard, Worcestershire sauce, and anchovy paste until smooth. Gradually add olive oil, whisking until mixture is emulsified. Stir in salt.
- Spread arugula onto platter and toss with 1 TBS of the dressing.
- Toss 3 TBS of dressing with roasted vegetables and spread over arugula. Serve salad warm or at room temperature, adding remaining salad dressing just before serving as needed.
Nutrition Facts : Calories 120.6, Fat 9.6, SaturatedFat 1.4, Cholesterol 1.5, Sodium 178.4, Carbohydrate 7.7, Fiber 3, Sugar 3, Protein 3.3
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