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.
ROASTED VEGETABLES AND FETA
Make and share this Roasted Vegetables and Feta recipe from Food.com.
Provided by kolibri
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 º F (190ºC). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish.
- Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat.
- Bake in oven for 20 minutes.
- Sprinkle with crumbled feta cheese. Serve.
Nutrition Facts : Calories 122.3, Fat 5.3, SaturatedFat 1.3, Cholesterol 4.3, Sodium 70, Carbohydrate 16.1, Fiber 3.7, Sugar 7, Protein 6.9
ROASTED VEGETABLE & FETA SANDWICH
Make and share this Roasted Vegetable & Feta Sandwich recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut eggplant crosswise into 1/2" slices.
- Mix 1/2 tbsp.
- oil with 1 tbsp.
- water.
- Brush mixture on both sides of eggplant slices.
- Grill or broil until lightly brown and tender (3 to 4 minutes per side).
- Chop eggplant coarsely and mix with chopped red bell peppers.
- Season with salt and pepper.
- In a small bowl, mash feta with fork.
- Add lemon juice, oregano, red pepper flakes and remaining 1/2 tbsp.
- oil.
- Blend until smooth and spreadable.
- Season with pepper.
- Slice loaf in half horizontally and scoop out about 1" of soft interior from each half.
- Spread seasoned feta in bottom half of loaf.
- Spoon eggplant and pepper mixture over and place bread top firmly on bottom half.
- Cut into wedges and serve.
GRILLED TOMATO AND FETA SANDWICH
With perfectly toasted, crisp bread, a slightly warm feta filling, and slices of juicy ripe tomato, this might be the best tomato sandwich I've ever had! The combo of briny feta and sweet tomatoes is amazing. Serve with chips and a cold glass of Pinot Grigio.
Provided by NicoleMcmom
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
- Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
- Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.
Nutrition Facts : Calories 444.9 calories, Carbohydrate 34.3 g, Cholesterol 38.6 mg, Fat 29.6 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 8.8 g, Sodium 1066.9 mg, Sugar 5.4 g
ROASTED VEGETABLE SANDWICH
These crusty sandwiches are so simple and tasty. Sometimes I add grilled onions, mozzarella or cheddar cheese, regular mayonnaise, garlic aioli or pesto, too. Check out my other recipe to use with this recipe #367149 Feel free to add your favorite items.
Provided by Realtor by day
Categories Lunch/Snacks
Time 20m
Yield 2 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice eggplants horizontally into 1/2" slices. Wash mushrooms, pat dry.
- Brush veggies with 3 tbsp of the oil, grill or broil until lightly browned and tender, 3 to 4 minutes per side. Let cool.
- Roughly chop veggies and combine with peppers. Season with salt and pepper.
- Combine feta cheese, seasoning and remaining tablespoon of oil in a small bowl.
- Slice the baguettes and scoop out a little of the bread.
- Sprinkle the cheese mixture over the bottom pieces, spoon vegetables over cheese and cover with tops.
- Slice each sandwick diagonally into 3 or 4 pieces and serve.
Nutrition Facts : Calories 748, Fat 26, SaturatedFat 7.5, Cholesterol 26.8, Sodium 2130.5, Carbohydrate 106.2, Fiber 10.5, Sugar 5.3, Protein 23.6
ROASTED VEGETABLE & FETA SANDWICH
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare a grill or preheat the broiler. Cut eggplant crosswise into 1/2 " thick slices. Brush 1/2 T of the oil over both sides of the eggplant slices. Grill or broil the eggplant until lightly browned and tender, 3-4 minutes per side Let cool slightly. Chop the eggplant coarsely and mix with red peppers. Season with salt & pepper. In a small bowl, mash feta with a fork. Add lemon juice, oregano, red pepper flakes and the remaining 1/2 T oil; blend until smooth and spreadable. Season with pepper. Slice loaf in half horizontally and scoop out about 1" of the soft interior from each half. Spread the seasoned feta in the bottom half of the loaf. Spoon the chopped eggplant and peppers over the cheese and place the bread top firmly on the bottom half. Cut into wedges. Serve immediately or wrap and store in a cool place for up to 8 hours.
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RAINBOW ROASTED VEGETABLE SANDWICH - THEKITTCHEN
From thekittchen.com
Cuisine AmericanCategory LunchServings 4Total Time 55 mins
- Heat your oven to 375 degrees. The beet will take the longest to roast, so get that cooking first. Slice the root end and the tip off the beet. Then drizzle 1 teaspoon of olive oil over and loosely wrap the beet in foil. Place on a baking sheet (this just prevents any olive oil from leaking and burning on the bottom of your oven) and let roast for 40 minutes total.
- While the beet is roasting, prepare everything else. Combine the feta and cream cheese in a food processor and pulse to mix thoroughly. Scrape down the sides of the food processor as necessary and pulse until the mixture is smooth.
- Once the beet has been roasting for 20 minutes prepare the other vegetables. Cut the squash and zucchini into slices 1/4 inch thick. For the butternut squash, I cut round slices off the thinner end. I roasted the butternut squash and then sliced off the skin after it had roasted. Arrange the squash and zucchini on a large baking sheet lined the parchment paper. The parchment is essential because it helps the vegetables to cook evenly while preventing them from sticking to the pan. Drizzle 1 tablespoon of olive oil over the sliced veggies and top with some salt and pepper. Let roast for about 20 minutes, until soft and lightly browned. Then remove from the oven.
- Once the beet has roasted to the point of being soft, remove it from the oven and unwrap it from the foil. Once it is cool enough, use your fingers to peel off the rough outer layer of the beet, and then slice the beet.
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