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 WRAPPED SANDWICH

Steps:

• Heat oven to 425°F.
• Whisk dressing mix, vinegar and oil until blended. Pour over vegetables in large bowl; toss to evenly coat. Spread onto bottom of rimmed baking sheet.
• Bake 20 min. or until vegetables are tender, stirring occasionally.
• Heat broiler. Place tortillas in single layer on baking sheet; top with roasted vegetables and cheese.
• Broil 2 min. or until cheese is melted. Roll up.

SPICY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
• Roast in the preheated oven until tender, about 10 minutes.

BEST GRILLED VEGETABLE SANDWICH

Steps:

• Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
• Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
• Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.

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 VEGGIE CHILI

Steps:

• Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves., In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter. , In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.

LINGUINE WITH ROASTED VEGETABLES

Steps:

• 1. Cook linguine to desired doneness as directed on package. Drain cover to keep warm.2. Meanwhile, heat oven to 450°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine tomatoes, eggplant, bell pepper, zucchini and garlic. Toss with 2 tablespoons of the oil, basil, salt and pepper. Place vegetables on sprayed pan.3. Bake at 450°F. for 12 to 15 minutes or until vegetables are tender and lightly browned.4. Place cooked linguine in serving bowl. Add remaining 1 tablespoon oil and roasted vegetables toss gently to mix. Sprinkle with cheese.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 240 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 3 g 15% * Cholesterol: 5 mg 2% * Sodium: 340 mg 14% * Total Carbohydrate: 29 g 10% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 9 g * Vitamin A: 30% * Vitamin C: 50% * Calcium: 15% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 1/2 Lean Meat, 1 1/2 Fat or 1 1/2 Carbohydrate, 1 Vegetable, 1/2 Lean Meat, 1 1/2 Fat

ROASTED VEGETABLE SANDWICHES WITH SPICY GREEN CHILI DRESSING

Steps:

• Heat oven to 450°F.
• In large bowl, combine all vinaigrette ingredients; mix well.
• Add vegetables to vinaigrette; toss to coat; let stand at room temp 15 minutes to marinate.
• Using slotted spoon, remove vegetables from vinaigrette; place on ungreased 15X10X1 inch baking pan; discard vinaigrette; bake vegetables at 450°F for 25 minutes, stirring occasionally.
• Meanwhile, in small bowl, beat cream cheese until smooth; add remaining dressing ingredients; mix well; cover, refrigerate.
• To assemble sandwiches, spoon 1 1/2 tbsp dressing into each roll; top each with 1/4 of vegetable mixture.