Roasted Veggie Sandwiches Recipes

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ROASTED VEGGIE SANDWICHES



Roasted Veggie Sandwiches image

Looking for a delicious way to use a variety of veggies? Our Test Kitchen home economists recommend tucking your garden harvest into this hearty sandwich. The pleasant flavor of eggplant, red pepper, onion, zucchini and yellow summer squash is enhanced by a creamy basil yogurt spread. The bright blend of colors is sure to perk appetites, too!

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 14

3 tablespoons balsamic vinegar
2 teaspoons olive oil
1/4 cup minced fresh basil or 1 tablespoon dried basil
1 small eggplant, peeled and sliced lengthwise
1 medium sweet red pepper, sliced
1 small red onion, sliced and separated into rings
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced
BASIL YOGURT SPREAD:
1/4 cup fat-free plain yogurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon lemon juice
4 French rolls, split and warmed

Steps:

  • In a large bowl, combine the vinegar, oil and basil. Add the eggplant, red pepper, onion, zucchini and yellow squash; toss to coat. Place vegetables in a single layer in a large roasting pan. Roast, uncovered, at 450° for 20-30 minutes or until tender, stirring occasionally., Meanwhile, in a small bowl, combine the yogurt, mayonnaise, basil and lemon juice. Hollow out rolls if necessary. Serve roasted vegetables on rolls with yogurt spread.

Nutrition Facts :

ROASTED VEGETABLE SANDWICHES



Roasted Vegetable Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 acorn squash, halved, seeded and sliced into 1/2-inch-thick half moons (leave the skin on)
1 pound rainbow baby carrots (about 16), halved lengthwise if large
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
1 7.5-ounce container chive-and-onion cream cheese
1 tablespoon chopped fresh dill
8 slices multigrain bread
4 cups baby spinach
2 tablespoons red wine vinegar
1 cup pickled beets (about 6 ounces), drained and sliced 1/4 inch thick

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 SANDWICH



Roasted Vegetable Sandwich image

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

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portabella mushrooms, sliced
3 garlic cloves, crushed
4 tablespoons mayonnaise
fresh basil leaf
1 loaf focaccia bread

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 SANDWICHES



Roasted Vegetable Sandwiches image

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

1 small eggplant, thinly sliced into rounds
1 zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
2 teaspoons extra-virgin olive oil
2 cloves garlic, finely chopped
Salt & freshly ground pepper, to taste
1/4 cup nonfat sour cream, or nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon chopped fresh basil
1 teaspoon lemon juice
1 16-inch-long French baguette, split lengthwise and cut into 4 sections
1 bunch watercress, washed, large stems removed (about 2 cups)

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

THE BEST VEGGIE SANDWICH



The Best Veggie Sandwich image

A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired.

Provided by DEBBIEWALTER

Categories     Main Dish Recipes     Sandwich Recipes

Time 25m

Yield 4

Number Of Ingredients 8

4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese

Steps:

  • Preheat oven to broil.
  • Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
  • Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 37.1 g, Cholesterol 33.7 mg, Fat 30.2 g, Fiber 5.6 g, Protein 15.8 g, SaturatedFat 9 g, Sodium 521.1 mg, Sugar 3 g

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