Roasted Veggie Sandwich

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I love most vegetables, any way I can get them.  I was thinking of a Friday Lenten sandwich I could make.  I love the roasted vegetable sandwich at a local Greek place, and that’s where I got my inspiration.

IMG_5016.JPGIMG_5020.JPGI used a red bell pepper, eggplant, squash, zucchini, portobello mushrooms and onion. I sliced each and drizzled with olive oil and sprinkled with salt and pepper.  I roasted them at 450 degrees for about 10 minutes or until they are nice and soft.IMG_5017.JPG

Meanwhile, I made a garlic-basil aioli (see recipe below), and I cut and buttered both sides of whole wheat bolle buns.  You could use any bread of your choice here.  I found these in a plastic bin in the deli section of our local grocery.  I then toasted the buns.IMG_5030.JPGIMG_5031.JPGIMG_5033.JPGThis recipe actually makes 4 good-sized sandwiches.  I only made 3 and put the rest of the vegetables away for Rourke and I to make omelets with the next day.  They were really tasty, too!IMG_5036.JPGSpread the garlic-basil aioli on both sides of the bun.  Pile your veggies on top of one side of each bun.IMG_5029.JPGTop with goat cheese and 2 slices of Provolone cheese.IMG_5038.JPGIMG_5039.JPGPlace under the broiler of your oven until melted.IMG_5042.JPGPlace lid on top and slice.  Enjoy the goodness!IMG_5043.JPGIMG_5045.JPG

Recipe:

Garlic-Basil Aioli:

Mix 1/2 cup mayonnaise with 2 cloves of garlic, minced, and 1 tsp. chopped fresh basil.  Place in fridge for at least 30 minutes to marry the flavors.

Sandwich:

Ingredients:

1 eggplant, sliced

1 red bell pepper, cut into strips

1 onion, cut into strips

2 zucchini, sliced lengthwise

2 yellow squash, sliced lengthwise

2 portobello mushrooms, sliced

olive oil

salt and pepper

4 buns of your choice

butter

8 slices of Provolone cheese

goat cheese log

Preheat oven to 450 degrees.  Make your aioli and place in the fridge.

Place vegetables in a single layer on a roasting pan.  Drizzle with olive oil and season with salt and pepper.  Roast the vegetables for 10 minutes.

Cut buns in half and butter both sides.  Toast under the broiler.  Spread both sides of each bun with the aioli.

Top the bottom side of each bun with the vegetables first, pinches of goat cheese second, and then 2 slices of Provolone last.  Put under the broiler until cheese is melted.  Top with other side of bun.  And, enjoy!!

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I used my co-workers as taste-testers.  They all agreed it was dee-lish!!

*I like to serve these with kettle-style chips that I have warmed in the oven for 2 minutes.    Sometimes, I even sprinkle them with my favorite herb or Parmesan cheese!

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Bon appetit!

Toodle-oo,

Melanie

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