French Roasted Vegetable Sandwiches Food

FRENCH ROASTED VEGETABLE SANDWICHES

French Roasted Vegetable Sandwiches image

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

Ingredients

1 small eggplant, peeled and sliced thick
1 sweet red pepper, quartered
1 medium tomatoes, halved
1 small onion, sliced thick
2 tablespoons olive oil
2 teaspoons garlic, minced
1/2 teaspoon dried rosemary, crushed
1 round loaf Italian bread (8" diameter)
2 tablespoons nonfat plain yogurt
3 tablespoons balsamic vinegar
2 teaspoons parmesan cheese, grated
1/2 cup spinach leaves, tightly packed

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

Best Grilled Vegetable Sandwich image

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

Ingredients

½ zucchini, cut crosswise into 1/2-inch slices
½ small eggplant, cut crosswise into 1/2-inch slices
1 red bell pepper, quartered
½ teaspoon salt
1 ½ teaspoons olive oil
ground black pepper to taste
1 small whole-grain baguette, cut into two halves and split lengthwise
¼ cup basil pesto
4 ounces fresh baby mozzarella, sliced
2 plum tomatoes, sliced

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

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