French Roasted Vegetable Sandwiches Recipes
FRENCH ROASTED VEGETABLE SANDWICHES
Make and share this French Roasted Vegetable Sandwiches recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400F.
- Coat a large baking sheet with no-stick spray.
- Arrange the eggplant, peppers, tomatoes, and onions on the sheet. Brush with the oil.
- Sprinkle with the garlic and rosemary.
- Bake for 45 minutes, or until golden brown and tender.
- Split the bread horizontally and scoop out the interior, leaving a 1" shell.
- (Reserve the bread for another use.) Spread the yogurt over the bottom of the shell, then sprinkle with the vinegar.
- Arrange the vegetables in the bottom of the shell.
- Sprinkle with the Parmesan.
- Top with the spinach.
- Place the top of the bread over the filling.
- Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled.
- Cut to 8 wedges.
- To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers, To use, thaw overnight in the refrigerator.
Nutrition Facts : Calories 222, Fat 5.7, SaturatedFat 1.1, Cholesterol 0.4, Sodium 347.2, Carbohydrate 36.3, Fiber 4.6, Sugar 4.7, Protein 6.6
BEST GRILLED VEGETABLE SANDWICH
A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette.
Provided by Suzy729
Categories Main Dish Recipes Sandwich Recipes
Time 3h20m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 79.8 g, Cholesterol 46.3 mg, Fat 29.4 g, Fiber 8.9 g, Protein 35.1 g, SaturatedFat 10.7 g, Sodium 1917.9 mg, Sugar 10.1 g
ROASTED VEGGIE SANDWICHES
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
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 :
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