ROASTED VEGETABLE SANDWICH RECIPES RECIPES

Name: Roasted Vegetable Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 eggplant, sliced into strips; 2 red bell peppers; 2 tablespoons olive oil, divided; 2 portabella mushrooms, sliced; 3 garlic cloves, crushed; 4 tablespoons mayonnaise; fresh basil leaf; 1 loaf focaccia bread

ROASTED VEGETABLE SANDWICH RECIPE - FOOD.COM

Roasted Vegetable Sandwich Recipe - Food.com image

I first tasted this sandwich at an Italian cafe and it is called "Favorito". An unforgettable sandwich! This recipe is adapted from one I found on the internet.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portabella mushrooms, sliced
3 garlic cloves, crushed
4 tablespoons mayonnaise
fresh basil leaf
1 loaf focaccia bread

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.

Nutrition Facts : Calories 116.2, FatContent 8.1, SaturatedFatContent 1.2, CholesterolContent 2.5, SodiumContent 74, CarbohydrateContent 11, FiberContent 3.8, SugarContent 4.6, ProteinContent 2

ROASTED VEGETABLE SANDWICHES RECIPE | EATINGWELL

Roasted Vegetable Sandwiches Recipe | EatingWell image

These hearty sandwiches may be assembled ahead of time and are perfect for a summer picnic

Provided by EatingWell Test Kitchen

Categories Healthy Vegetarian Sandwich Recipes

Total Time 50 minutes

Number Of Ingredients 13

Ingredients

1 small eggplant, thinly sliced into rounds
1 zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
2 teaspoons extra-virgin olive oil
2 cloves garlic, finely chopped
Salt & freshly ground pepper, to taste
1/4 cup nonfat sour cream, or nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon chopped fresh basil
1 teaspoon lemon juice
1 16-inch-long French baguette, split lengthwise and cut into 4 sections
1 bunch watercress, washed, large stems removed (about 2 cups)

Steps:

Preheat oven to 450 degrees F. Toss eggplant, zucchini, yellow squash and bell pepper with oil and garlic in a large roasting pan. Season with salt and pepper. Roast the vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let cool.
Meanwhile, whisk together sour cream (or yogurt), mayonnaise, basil and lemon juice in a small bowl. Season with salt and pepper; reserve in the refrigerator.
Spread the mayonnaise mixture on both of the bread halves and arrange watercress on the bottom layer. Top with the vegetable mixture and the bread tops.

Nutrition Facts : Calories 282.7 calories, CarbohydrateContent 43.7 g, CholesterolContent 7.7 mg, FatContent 8.9 g, FiberContent 6.2 g, ProteinContent 8.6 g, SaturatedFatContent 2.1 g, SodiumContent 565.1 mg, SugarContent 8.7 g

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