ROASTED MEDITERRANEAN VEGETABLE SANDWICHES ON CIABATTA
The Roasted Mediterranean Vegetable Sandwiches on Ciabatta recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- For the vegetables: Halve the bell peppers lengthwise, and remove seeds and white ribs. Place on a baking sheet with the cut sides facing down. Broil on the highest setting until the bell peppers start to blacken, about 12-15 minutes. Remove from the oven, cover with aluminum foil and rest for 15 minutes. Peel the bell peppers and cut into wide strips. Set aside and allow to cool completely.
- Rinse the tomatoes, pat dry, trim green ends and cut into 1 cm (approximately 1/4 inch) thick slices. Peel the onions and cut into rings. Rinse the zucchini and eggplant, and cut into slices. Heat the olive oil in a skillet. Add the eggplant and cook until golden. Season with salt and pepper to taste, and some of the rosemary and thyme. Remove with a slotted spoon and drain on paper towel.
- Add the zucchini and cook on both sides until light golden. Remove with a slotted spoon. The zucchini should be al dente and not too soft. Add the onion and tomatoes to the skillet, and cook until the onions are translucent. Season with salt and pepper to taste, and the remaining rosemary and thyme. Remove from the skillet. For the ciabatta: Cut the ciabatta into 4 equal parts. Place on a baking sheet with the cut side facing up to toast or toast in a skillet with the cut side facing down.
- For assembling: Top the 2 bottom pieces of ciabatta with the eggplant, tomatoes, onions, zucchini and bell peppers. Spread the top halves of the ciabatta with the goat cheese. If using feta, coarsley chop and scatter over the vegetables. Sandwich with the top ciabatta halves.
GRILLED VEGETABLE SANDWICH
Wow! Meat lovers won't even miss the meat, instead they will rave about the simply fabulous flavor of this hearty grilled veggie sandwich! It's wonderful with ciabatta bread's crispy crust and light, airy texture. This recipe's a keeper! -Diana Tseperkas, Hamden, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.
Nutrition Facts : Calories 484 calories, Fat 20g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 862mg sodium, Carbohydrate 69g carbohydrate (8g sugars, Fiber 5g fiber), Protein 13g protein.
MEDITERRANEAN VEGGIE SANDWICH
This could be a copy cat recipe for Panera Bread's Mediterranean Veggie Sandwich, however, this is a little lower in calories and fat with the few changes I've done. I suggest using a dense thicker bread for this sandwich, it holds up better. You can substitute your favorite flavor of hummus.
Provided by nanner18411
Categories Lunch/Snacks
Time 10m
Yield 1 Sandwich, 1 serving(s)
Number Of Ingredients 9
Steps:
- Wash and dry lettuce and spinach and set aside.
- Spread each slice of bread with hummus.
- Lay lettuce leaf on one slice of bread.
- Top with cucumbers, spinach, roasted pepper, onion (if using) and tomato.
- Sprinkle with feta cheese.
- Top with other slice of bread.
CIABATTA VEGGIE SANDWICH
Make and share this Ciabatta Veggie Sandwich recipe from Food.com.
Provided by Shannon Holmes
Categories Lunch/Snacks
Time 3h10m
Yield 1 serving(s)
Number Of Ingredients 17
Steps:
- First, make the Tzatziki Sauce: Drain yogurt and grated cucumber in a cheesecloth lined colander for several hours.
- Mix with remaining ingredients and chill.
- Cut your Ciabatta Roll in half.
- Spread each half with about 1-2 tablespoons of the sauce,or to taste.
- Layer the roll with lettuce, tomato, onion, artichoke heats (if using),and olives.
- Press cheese(s) into the cut side of the top of roll.
- Place top half of the roll on the sandwich, cut in half and enjoy.
- I have also made this with Basil Tomato Feta and it is also good, I would think that blue cheese or goat's cheese would be good also.
Nutrition Facts : Calories 713.2, Fat 33.5, SaturatedFat 16.9, Cholesterol 85, Sodium 1104.3, Carbohydrate 75.1, Fiber 5, Sugar 32.5, Protein 32.5
ROASTED VEGETABLE SANDWICH
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.
Provided by cookiedog
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
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Cuisine Italian, VegetarianCategory LunchServings 3Total Time 10 mins
- Slice your fresh bread in halves. Evenly spread the goat cheese over the bottom half of the bun or bread; top with leafy greens.
- Drain the roasted red peppers. If they're already sliced, go ahead and distribute them evenly over each sandwich. If they're whole, tear them into bite-sized pieces and distribute them evenly over each sandwich.
- Drain the marinated artichoke hearts. Slice them and distribute them evenly over each sandwich, followed by the thinly sliced red onions and sliced kalamata olives.
- Drizzle each sandwich with thick balsamic vinegar, top each sandwich with it's top bun/bread, and serve.
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