Roasted Veggie Sandwich

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. Roasted eggplant, zucchini, pepper sandwich
Yield 4-6 sandwiches
Time 15-45 minutes, depending on cooking method
  • Knife
  • Kitchen brush
  • Grill, heavy frying pan, or baking dish
  • Spatula or tongs
  • 1 medium eggplant
  • 2 zucchini
  • 3 red bell peppers
  • olive oil
  • bread*
  • condiments**

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.

  Key to abbreviations and conversions
Roasted veggie sandwich