Tantalizing Roasted Vegetable Sandwich With Secret Spread Recipes

ROASTED VEGETABLE SPREAD

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 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.

TANTALIZING ROASTED VEGETABLE SANDWICH WITH SECRET SPREAD

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!

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

Steps:

• Cut vegetables into slices which will fit the bread roll used.
• Grill vegetables on a non stick George Forman type grill or barbecue.
• Mix minced garlic in several tablespoons of mayonnaise.
• Slice bread rolls and spread one half with mayonnaise and the other with mustard.
• Mix your choices of vegetables on the rolls and put sandwich together and place back under the grill for roll to heat.

ROASTED VEGETABLE SANDWICH

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.

ROASTED VEGETABLE SANDWICH

Steps:

• Preheat oven to 450 degrees.
• In a large roasting pan or rimmed baking sheet, combine all the ingredients except the cheese and bread; toss until well combined.
• Roast for 35-40 minutes, or until the vegetables are tender.
• Sprinkle with the cheese and bake for 3-4 more minutes until cheese melts.
• Spread evenly over the cut sides of the French Bread, then cut and serve immediately.