French Roasted Vegetable Sandwiches Food
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
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