A roasted veggie sandwich may sound simple (i.e., boring), but since roasting vegetables brings out so much flavor, even non-vegetarians will be delighted.
Yield:
4-6 sandwiches
Time: 15-45 minutes, depending on cooking method
Tools
- Knife
- Kitchen brush
- Grill, heavy frying pan, or baking dish
- Spatula or tongs
Ingredients
- 1 medium eggplant
- 2 zucchini
- 3 red bell peppers
- olive oil
- bread*
- condiments**
Directions
Slice the eggplant into ¾-inch lengths, the zucchini in ½-inch lengths, and the bell pepper into quarters or strips.
Rub each slice with oil and arrange in a single layer on the grill, frying pan, or baking dish and cook until brown.
- Grill: about 5 minutes on each side
- Frying pan: 6-8 minutes on each side
- 350° oven: 25-30 minutes
Assemble the sandwiches and serve.
Notes
* Choose good, hearty bread like rye or whole wheat, or French bread cut into 6-inch lengths.
** Roasted veggie sandwiches are delicious with hummus or tapenade. You might also want to add grilled onions, mushrooms, lettuce, and/or cheese.
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