Roasted Vegetable Sandwiches With Spicy Green Chili Dressing Recipes

ROASTED VEGETABLE SANDWICHES

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.

ROASTED VEGETABLE SANDWICHES WITH SPICY GREEN CHILE DRESSING

Steps:

• 1. Heat oven to 450°F. Set aside 1 tablespoon green chiles for dressing. In large bowl, combine remaining green chiles, vinegar, oil, basil and pepper mix well. Add bell pepper, zucchini, sweet potato and onion toss gently to coat. Let stand at room temperature 15 minutes to marinate.2. With slotted spoon, remove vegetables from marinade place on ungreased 15x10x1-inch baking pan. Discard marinade. Bake vegetables at 450°F. for 20 to 25 minutes or until tender, stirring once.3. Meanwhile, in small bowl, beat cream cheese until smooth. Add buttermilk, reserved 1 tablespoon green chiles and salt mix well. Cover refrigerate.4. In top of each roll, starting and ending 1/2 inch from each end, cut a V-shaped wedge 1 1/2 inches wide and 1 1/2 inches deep remove bread wedge and reserve. To assemble sandwiches, spoon 1 1/2 tablespoons cream cheese mixture into each hollowed-out roll top each with 1/4 of vegetable mixture and reserved bread wedge.Nutrition Information Per Serving: Serving Size: 1 Sandwich * Calories: 340 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 3 mg 1% * Sodium: 820 mg 34% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 5 g 20% * Sugars: 6 g * Protein: 12 g * Vitamin A: 80% * Vitamin C: 35% * Calcium: 20% * Iron: 15% * Dietary Exchanges: 4 Starch, 1 Fat or 4 Carbohydrate, 1 Fat

ROASTED VEGETABLE SANDWICH

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.