Sandwiches 1 hr-1 hr 30 mins

Roasted Vegetable Sandwich

Name: Roasted Vegetable Sandwich
Total time: 90 min
Ingredients: Ciabatta Bread Rolls (my favorite are from the farmers market); Fresh Mozzarella Slices; 1 White Onion ( Cut into 1 inch rounds); 1/4 of a Medium Eggplant ( Cut into thick 1 inch rounds); 1 Small Zucchini ( Cut into 1/2 Strips); 1 Red Bell Pepper ( Cut Into 4-5 Big Pieces); 3 whole garlic cloves; Vegetable Marinate:; 3 tablespoons olive oil; 1 tablespoon Italian Seasoning; 1 tablespoon red pepper flakes; 1 tablespoon garlic powder; 2 teaspoons black pepper; 2 teaspoons salt; Lemon Herb Mayonnaise; 4 tablespoons of Mayo; 4-5 basil leaves (chopped fine); 1 teaspoon of rosemary (chopped fine); 1 teaspoon salt; 1 teaspoon black pepper; 1 red pepper flakes; 1 teaspoon lemon juice; 3 roasted garlic cloves (chopped fine); Sun dried tomato pesto:; 1/3 cup of roasted pine nuts; 1 cup of olive oil; 1 1/2 cup of sun dried tomatoes; 1 cup packed of basil; 3 cloves of garlic; 1 teaspoon of salt and pepper

This was my very first recipe to go “semi-viral” on Instagram and for very good reason. In terms of my knowledge it is also in my top five recipes that people...

This was my very first recipe to go “semi-viral” on Instagram and for very good reason. In terms of my knowledge it is also in my top five recipes that people have made and shared pictures of it with me. It definitely has a big place in my heart and stomach. It is one of those recipes that debunks the narrative that vegetarian food is boring. The layers, flavors and textures that the different vegetables bring along with the lemon herb mayonnaise and sun dried tomato just gets better with every bite. You can also change up which vegetables you roasted in the oven based on preference and what is available to you. Personally, I love the pairings of vegetables I used in this sandwich because they each bring unique flavors and layers to the sandwich after being roasted that work extremely well together. Another step you can do to alter and speed up the process of making this sandwich is by swapping out the homemade sun dried tomato pesto for a store bought version. Sometimes it can be hard to find sun dried tomato pesto at the store so you can also switch it out with a regular basil pesto which I feel like you can almost always find at the grocery store. If you only want to make the sandwich once and have leftovers, no need to worry because they are extremely easy to repurpose. If you do not feel like having a sandwich I like to chop up the roasted vegetables and toss them with my favorite pasta sauce and pasta and you have a super easy meal that uses up your leftovers and gives you a brand new meal. These sandwiches are a great recipe to make if you are entertaining and have friends who are vegetarian or vegan. All you have to do is roast the vegetables the morning of or the day before and prepare the sauces either at home or buy premade sauces and then when they arrive all you have to do is assemble. For vegans, you can swap the regular mayonnaise for a vegan alternative, same goes for the pesto and mozzarella cheese. The sandwich also tastes great with cheese as well so if you are unable to find an alternative for the mozzarella no need to worry. Overall, this roasted vegetable sandwich is packed with nutrients, flavor and is a delicious meal option that is perfect for everyone and every occasion. I hope you love this recipe as much as I do and my DMs are always open for any tips you may want/need…happy cooking!

Total

1 hr-1 hr 30 mins

Ingredients

Ciabatta Bread Rolls (my favorite are from the farmers market)
Fresh Mozzarella Slices
1 White Onion ( Cut into 1 inch rounds)
1/4 of a Medium Eggplant ( Cut into thick 1 inch rounds)
1 Small Zucchini ( Cut into 1/2 Strips)
1 Red Bell Pepper ( Cut Into 4-5 Big Pieces)
3 whole garlic cloves
Vegetable Marinate:
3 tablespoons olive oil
1 tablespoon Italian Seasoning
1 tablespoon red pepper flakes
1 tablespoon garlic powder
2 teaspoons black pepper
2 teaspoons salt
Lemon Herb Mayonnaise
4 tablespoons of Mayo
4-5 basil leaves (chopped fine)
1 teaspoon of rosemary (chopped fine)
1 teaspoon salt
1 teaspoon black pepper
1 red pepper flakes
1 teaspoon lemon juice
3 roasted garlic cloves (chopped fine)
Sun dried tomato pesto:
1/3 cup of roasted pine nuts
1 cup of olive oil
1 1/2 cup of sun dried tomatoes
1 cup packed of basil
3 cloves of garlic
1 teaspoon of salt and pepper
1/2 cup of finely grated parmesan cheese

Method

Chop the vegetables and coat with the marinate.
In a medium sized tray, line the bottom with foil and place the vegetables and garlic on the tray. Bake at 400 degrees for 12-15 minutes. Remove the garlic after the first 12-15 minutes.
After the first 12-15 minutes flip all the vegetables and cook for another 12-15 minutes.
Combine all the ingredients of the Mayo with the finely chopped roasted garlic.
In a food processor, combine all the ingredients for the pesto until smooth.
Assemble the sandwich by spreading the sun dried tomato pesto on one bread and the mayo on the other. Then put the cheese and roasted vegetables in between.
Once assembled, put the sandwich back in the oven to bake for another 10-12 minutes.

Notes

Original Instagram reel: https://www.instagram.com/reel/CMGLacjhGMM/?igshid=YmMyMTA2M2Y=

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