GRILLED MEDITERRANEAN VEGETABLE SANDWICH
Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!
Provided by CHRIS M
Categories Main Dish Recipes Sandwich Recipes
Time 3h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
- Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms 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 eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 48.3 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 500.1 mg, Sugar 5.4 g
GREAT GRILLED VEGETABLE SANDWICH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 12m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
- Combine all ingredients in a food processor and pulse.
ROASTED VEGETABLE WRAPPED SANDWICH
These easy-to-make wrap sandwiches are one of the tastier ways we know of to get lots of roasted vegetables onto their plates.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Whisk dressing mix, vinegar and oil until blended. Pour over vegetables in large bowl; toss to evenly coat. Spread onto bottom of rimmed baking sheet.
- Bake 20 min. or until vegetables are tender, stirring occasionally.
- Heat broiler. Place tortillas in single layer on baking sheet; top with roasted vegetables and cheese.
- Broil 2 min. or until cheese is melted. Roll up.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
ROASTED VEGETABLE SANDWICHES
These hearty sandwiches may be assembled ahead of time and are perfect for a summer picnic
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Sandwich Recipes
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Toss eggplant, zucchini, yellow squash and bell pepper with oil and garlic in a large roasting pan. Season with salt and pepper. Roast the vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let cool.
- Meanwhile, whisk together sour cream (or yogurt), mayonnaise, basil and lemon juice in a small bowl. Season with salt and pepper; reserve in the refrigerator.
- Spread the mayonnaise mixture on both of the bread halves and arrange watercress on the bottom layer. Top with the vegetable mixture and the bread tops.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 43.7 g, Cholesterol 7.7 mg, Fat 8.9 g, Fiber 6.2 g, Protein 8.6 g, SaturatedFat 2.1 g, Sodium 565.1 mg, Sugar 8.7 g
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.
ROASTED VEGETABLE SANDWICH
The most delicious way to get more veggies into your diet: make a juicy roasted vegetable sandwich with a fried egg on top.
Provided by Lorena Grater
Categories lunch Main Course vegetarian
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F.
- Peel and cut the red onion in half and then peel off the layers (you should have little onion boats so to speak) until you have about 4-6 boats. Cut the bell pepper in 4 large flat pieces. Cut the zucchini in half and then take steady into your hand and cut into 4 strips lengthwise so you have flat pieces of zucchini. (see video)
- Place the cut-up vegetables on a baking sheet, drizzle with olive oil, and season with sea salt. Then use your hands to ensure all vegetable pieces are well-coated in oil and salted from all sides.
- Roast the vegetables in the preheated oven for 20 minutes turning mid through.
- In the meantime, cut 2-4 thin round pieces of tomato. Cut the avocado in half and peel one half and cut into slices. Toast your bread slices if desired.
- Preheat a pan over medium heat and start assembling the sandwich by placing one slice of bread on a stable surface. Spread mayonnaise on the piece of bread, then layer the roasted vegetables and raw vegetables on top of each other and finish with the baby spinach.
- Add eggs to the preheated pan and fry until desired doneness. Top vegetables with a fried egg and place another slice of bread on top and enjoy!
Nutrition Facts : Calories 421 kcal, Carbohydrate 41 g, Protein 17 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 167 mg, Sodium 355 mg, Fiber 10 g, Sugar 10 g, ServingSize 1 serving
ROASTED VEGETABLE GRILLED CHEESE SANDWICH
This Roasted Vegetable Grilled Cheese Sandwich is the ultimate sandwich made with two kinds of cheese, oven-roasted veggies & golden buttery sourdough bread
Provided by Yumna Jawad
Categories Sandwiches
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Toss the vegetables with olive oil spray and dill and season with salt and pepper. Spread out on a baking sheet and roast for 10 minutes, until vegetables are slightly tender.
- Brush the melted butter on one side of the bread slices.
- In a large cast iron skillet or electric griddle over medium low heat, place one slice of bread on the skillet, buttered side down. Add half the Dill Havarti cheese on top of the bread, then layer with half the roasted vegetables, followed by half the Gouda cheese. Top with a bread slice, buttered side up.
- Cook grilled cheese sandwich until golden brown and cheese is melted, about 4-6 minutes on each side. Repeat for the second sandwich.
Nutrition Facts : Calories 744 kcal, Carbohydrate 51 g, Protein 38 g, Fat 44 g, SaturatedFat 27 g, Cholesterol 144 mg, Sodium 1255 mg, Fiber 11 g, Sugar 19 g, ServingSize 1 serving
RECIPE: ROASTED VEGETABLE SANDWICHES
Steps:
- Slice whole wheat pita rounds in half and open.
- Fill with slices of roasted veggies.
- Season with salt, pepper, or your favorite condiments (see the notes for some ideas).
THE ULTIMATE ROASTED VEGGIE SANDWICH
This healthy vegan roasted vegetable sandwich is packed with grilled veggies, mustard, mayo and sriracha for an extra awesome taste. It's perfect for a summer picnic or light meatless lunch. Make it in the oven or on the grill. Allergen Information: free of dairy, egg, corn, nut. Can be made soy-free with soy-free mayo. It can be made gluten-free with gluten-free bread.
Provided by Vegan Richa
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Heat a large grill pan on medium-high heat. Drizzle a little oil and spread on the pan.
- Place the sliced veggies on the pan. Cook until well grilled. Flip and grill a bit more. Grill till tender crisp.
- Broccoli and Cauliflower take longer to get grilled. About 8-10 minutes. I used small Broccoli Florets and sliced them into halfs. Other veggies get done in 6-8 minutes.
- Grill or toast the bread slices. Spread mayo on both sides of the bread slices.
- Layer some spinach/greens. Top with red onions, Zucchini, bell pepper. then Broccoli and Cauliflower.
- Sprinkle salt and pepper. Add mustard and Sriracha or ketchup to taste. Serve hot.
- If roasting in the oven, toss veggies in oil, salt and pepper and bake at 425 degrees F until tender crisp. 15-25 minutes.
Nutrition Facts : ServingSize 1 sandwich, Calories 311.71 kcal, Carbohydrate 35.01 g, Protein 7.05 g, Fat 16.1 g, SaturatedFat 1.84 g, Sodium 544.55 mg, Fiber 5.08 g, Sugar 6.16 g
OUR 20+ BEST VEGETARIAN SANDWICHES (HUMMUS SANDWICH)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 34m
Number Of Ingredients 7
Steps:
- Divide the mashed avocado between 2 of the toasted bread slices.
- Spread the hummus over the remaining bread.
- Layer the veggies on top.
Nutrition Facts : Calories 235 kcal, ServingSize 1 serving
ROASTED VEGETABLE SANDWICH WITH PEA PESTO
This roasted vegetable sandwich is extra delicious, and the quick pea pesto to bring extra awesome taste. Perfect for a picnic or lunch. Easy, vegan and vegetarian. Make it in the oven or on the grill.
Provided by Kate Hackworthy | Veggie Desserts
Categories Lunch
Time 40m
Number Of Ingredients 18
Steps:
- Preheat the oven to 400F/200C.
- Cut the eggplant/aubergine and zucchini/courgette into ½ inch slices. Deseed the bell pepper and cut it into ½ inch slices.
- In a bowl, mix the oil, rosemary and thyme. Add the vegetables and toss to coat. The eggplant/aubergine will soak the oil up like a sponge, so toss those very briefly. Season with salt and pepper, then spread the veggies out in a single layer on a baking sheet (two if necessary). Roast for 30 minutes or until soft. Set aside to cool.
- Alternatively: Grill the veggies on the barbecue or in a griddle pan.
Nutrition Facts : Calories 292 kcal, Carbohydrate 23 g, Protein 6 g, Fat 20 g, SaturatedFat 2 g, Sodium 95 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
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 VEGETABLE SANDWICH RECIPE
Every summer I wonder if the picnic basket is really an urban myth. Does anyone pack a restrained meal anymore?The usual splendor on the grass is at least six bulging bags of salads and cheeses from some takeout shop where the olive choices outnumber the prospective ants. Or else it's a home-cooked feast that can't be tackled without knife, fork and many napkins while you struggle to keep a wine glass upright on a blanket.A picnic is supposed to be easy eating, a portable meal that fits all venues from the park to the beach. The ideal entree is something designed to be eaten one-handed, with at least two of the basic food groups loaded into a tidy package that won't fall apart as you sprawl on the grass or reach for a beer.That might sound like the definition of a sandwich, but there are sandwiches and then there are sandwiches.What works for me is one that can be made large and cut down to tidy size when it's time to eat. I owe my solution to Elizabeth David, the most inspired culinary thinker of the last century. In her book "Summer Food," she includes a 1932 recipe for a shooter's sandwich, meant to be taken on hunting trips with nothing more than a knife (well, a flask of whiskey and water too). It's the perfect model for make-ahead, slice-to-order road food.You first grill a steak, season it copiously and stuff it into a hollowed-out loaf of bread with a few grilled mushrooms for juice and flavor. You then wrap the whole assemblage in butcher's paper, tie it with kitchen twine and "let the thing endure pressure for at least six hours." When it's finally sliced, you get a solid sandwich, the meat melded to the bread.It takes more time and work than a BLT, but the result is much more substantial. And it fits right into a picnic basket.Over the years since I first made this, I've constantly tweaked the original recipe. Apparently England in the 1930s had no ciabatta, which makes a far superior casing for the meat since it's almost all crust and requires no hollowing out. I've also found skirt steak is juicier and more flavorful than flank. And I've added chipotles for heat, and thyme for spice, although salt and pepper are enough.The weighting and compressing of the sandwich works so well -- like a panini without the heat of a grill -- that I transferred the technique to the muffuletta. The sandwich, essentially a cold answer to the New Orleans po' boy, was invented at the Central Grocery in the French Quarter. Think of it as a round hero: a loaf of special Italian bread is sliced in half, dressed with a pungent olive salad and layered with cured meats such as mortadella and salami with plenty of provolone. The oily olives help the sandwich adhere when it's cut into wedges, but pressing it turned out to make it even more suitable for travel.The same combination of a round bread and a fat filling works well with a pressed sandwich of eggs scrambled with Spanish chorizo and onions. A layer of Gruyere or Cheddar on the hot filling keeps the sandwich together, while the chorizo adds enough spicy heat that the eggs are still appealing after they cool down.(An even easier chorizo sandwich can be made with a ficelle, sliced open, brushed with good olive oil and lined with thinly sliced chorizo and mozzarella plus arugula. After it's wrapped, tied and weighted for only an hour, it holds together almost as well as a panini.)A fatter baguette will hold roasted zucchini, eggplant and sweet onion, sauced with a tapenade of sun-dried tomatoes, anchovies and basil. If the combination of vegetarians and hunters weren't so unnerving, it could be called a meatless shooter's.All these sandwiches will satisfy the type of picnic planner who knows shopping is as important as cooking. The right bread is crucial: Cottony supermarket loaves are not going to work. You need bread with a serious crust and a sturdy crumb so that it doesn't turn sodden as it sits. Any bread will go rubbery on you if the weather is too humid, though, so these sandwiches are best saved for a sunny day.Some cheeses work better than others -- creamy types such as Saint Andre taste great but tend to squirt. Fresh mozzarella is perfect because it's soft enough to meld with other elements while hanging onto its shape and integrity.The little things matter a lot too. Most loaves need to be hollowed out, leaving only a "retaining wall" so the filling stays where it belongs without bulging out as it would against a flat surface. The loaf should not be sliced all the way through; a hinge on one side will keep the insides inside.And anything that gets in the way of decisive bites has to be removed, from the chewy casing on chorizo to the stringy stems on arugula.The extra effort, though, makes a sandwich worth its weight for any picnic, either the old-fashioned al fresco kind or the increasingly necessary ones, when you find yourself strapped into a tiny seat 30,000 miles above Nebraska on a food-free flight.
Provided by Regina Schrambling
Categories VEGETARIAN, SANDWICHES
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. Cut the zucchini lengthwise into thin slices and place in large bowl. Cut the eggplant and onion in half lengthwise, then crosswise into very thin slices and add to bowl. Add the garlic and half the basil. Drizzle with 4 tablespoons of the oil, then season to taste with salt and pepper. Toss until well mixed and coated.
- Transfer the vegetables to 2 large baking sheets. Roast, stirring and turning every 5 minutes, until very soft, 25 to 35 minutes. Set aside to cool slightly.
- Combine the tomatoes and anchovies with the remaining basil in a blender. Add 2 to 3 tablespoons olive oil and process until chunky, adding more oil to make a spreadable paste.
- Slice the baguette lengthwise, leaving one side hinged. Hollow out the center of each side, leaving a retaining wall all around. Spread both sides lightly with the tomato- anchovy mixture. Carefully lay the roasted vegetable mixture evenly in the hollow. Lay the mozzarella in slices or in mounds over the vegetables.
- Carefully close the top half of the bread. Using a spatula, press any protruding cheese or vegetables back into the sandwich. Wrap in waxed paper and tie at 2-inch intervals. Top the sandwich with cast-iron skillets or other heavy weights and let it stand at least 1 hour to compact. To serve, use serrated knife to cut into thick slices.
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
20 BEST VEGETARIAN SANDWICHES
Even meat lovers will flip for these vegetarian sandwich recipes! From chickpea salad to jackfruit to falafel, meat-free meals have never tasted so good.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a vegetarian sandwich in 30 minutes or less!
Nutrition Facts :
37 BEST EVER VEGETARIAN SANDWICH RECIPES
Breakfast, lunch, dinner or midnight snack, our best vegetarian sandwich recipes and ideas are all here and waiting to be made by you!
Provided by Hurry The Food Up
Time 8m
Number Of Ingredients 5
Steps:
- Are you really looking for directions? Or just being lazy? It's a sandwich dude.
- But fine:
- Smear the peanut butter on both slices of bread.
- Cut the banana into about 8mm thick slices and layer them over just ONE slice of bread.
- Sprinkle cinnamon over them.
- Place both slices on top of each other.
- Add oil to the pan and fry both sides for 2-3 minutes until nice and brown and yummy and tasty and boom! Back to bed.
Nutrition Facts : ServingSize 207 g, Calories 442 kcal, Carbohydrate 57 g, Protein 15 g, Fat 20 g, SaturatedFat 4 g, TransFat 0.5 g, Sodium 376 mg, Fiber 9.5 g, Sugar 19.9 g
ROASTED VEGETABLE SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a baking sheet in the upper third of the oven and another in the lower third; preheat to 450˚. Toss the squash, carrots, olive oil, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl. Put the squash on one of the baking sheets and the carrots on the other, spreading the vegetables in a single layer. Roast, switching the pans halfway through, until the vegetables are lightly browned and tender, 25 to 30 minutes.
- Meanwhile, mix the cream cheese with the dill in a small bowl. A few minutes before the vegetables are done, toast the bread, then spread with the cream cheese mixture. Toss the spinach with the vinegar and season with salt and pepper.
- Lay out 4 slices of bread, cream cheese-side up. Top each with a layer of beets, then the squash, carrots, spinach and another slice of bread. Cut in half.
ROASTED VEGGIE SANDWICH WITH SUN-DRIED TOMATO BASIL DRESSING
This ultimate vegan grilled vegetable sandwich is packed with delicious grilled veggies and features a quick homemade sun-dried tomato basil spread! This Summer sandwich bursts with goodness at every layer. Make it for lunch or bring to a picnic. Nutfree and Soyfree
Provided by Vegan Richa
Time 35m
Number Of Ingredients 16
Steps:
- Prep your grill pan or the outdoor grill.
- Once hot, brush the grill pan with oil then place the sliced vegetables on the pan. Brush some oil on the veggies. Sprinkle a little bit of salt and pepper and cook.
- Press the veggies occasionally. You can use a spatula to press these vegetables down or use heavy grill weight. You can use skewers or toothpicks to keep the onion together
- Cook until the vegetables have good golden brown stripes on them. Flip and continue to cook.
- Meanwhile, make the sun dried tomato spread: Add everything to the blender and a 1/4 cup of water and blend.
- Let the mixture sit for 2-3 minutes then blend again and then add water, 1 tablespoon at a time until the mixture is a spreadable consistency. Taste and adjust salt and flavor.
- Toast your bread slices. Apply the spread on both of the slices. Then top the grilled vegetables on top of the one slice then place another slice on top and serve.
Nutrition Facts : Calories 228 kcal, Carbohydrate 30 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 557 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving
More about "roasted vegetable sandwich food"
SIMPLE VEGETABLE SANDWICH - SWASTHI'S RECIPES
From indianhealthyrecipes.com
5/5 (120)Total Time 15 minsCategory BreakfastCalories 338 per serving
- For stove top grilling - Smear butter over the bread slices and toast them until golden on the outer side and until crisp on the inner side. Transfer the prepared veggies. If desired add cheese at this step.
10 BEST COLD VEGETABLE SANDWICHES RECIPES - YUMMLY
From yummly.com
GRILLED-VEGETABLE SANDWICH - FOOD & WINE
From foodandwine.com
5/5 Category Sandwiches + WrapsServings 4
- Light the grill. In a large bowl, combine the oregano, the basil, if using, the salt, black pepper, vinegar, and oil. Add the eggplant, zucchini, bell peppers, and onion and stir to coat. Grill the vegetables in batches, turning once, until lightly browned and tender, 10 to 15 minutes per batch.
- Spread the inside of each roll with 1 tablespoon of the pesto. Sandwich the grilled vegetables, lettuce, and tomatoes in the rolls.
PRESSED ROASTED VEGETABLE SANDWICH - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (5)Total Time 35 minsCategory SandwichesCalories 375 per serving
- Put the basil, pine nuts, cheese, garlic and salt in a food processor and pulse until finely chopped. Slowly add 1/3 cup olive oil while the machine is running. Scrape down the bowl and add 1 or 2 tablespoons more oil if needed, until pesto is creamy and blended.
- Place a large rimmed baking sheet on middle oven rack and heat to 425 degrees. When the oven has reached temperature, remove the hot baking sheet and pour ¼ cup olive oil over the bottom. Arrange the tomatoes and eggplant on the sheet; sprinkle with salt to taste and roast 20 minutes, until browned.
- Slice the ciabatta in half horizontally and tear out some of the excess dough; divide the pesto onto both halves of the ciabatta and spread evenly over the bread. Layer the bottom half with the bell peppers, tomatoes, eggplant and mozzarella; grind black pepper over to taste. Close the sandwich and press down firmly.
ROASTED-VEGETABLE SANDWICH RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 261 per serving
- Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil; set aside.
- Arrange mushrooms and next 5 ingredients (mushrooms through tomatoes) on a jelly-roll pan coated with cooking spray. Sprinkle salt, thyme, and pepper over vegetables; toss well. Nestle rosemary sprigs into vegetables. Bake garlic and vegetables at 350° for 45 minutes, stirring vegetables every 15 minutes. Discard rosemary sprigs. Separate garlic cloves, and squeeze to extract garlic pulp; discard skins. Set garlic pulp aside.
- Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes. Scrape yogurt into a bowl, using a rubber spatula. Stir in garlic pulp, mustard, and vinegar; set aside.
ROASTED VEGGIES & HUMMUS SANDWICH RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Vegan Sandwich RecipesCalories 270 per servingTotal Time 35 mins
- Preheat oven to 350 degrees F. Spread sliced vegetables on a small rimmed baking sheet and toss with olive oil. Roast until tender, about 25 minutes.
- Lightly toast bread, if desired. Spread hummus on the bread. Layer spinach on top, then top with the roasted vegetables. Sprinkle with sunflower seeds and garnish with basil, if desired.
ROASTED VEGETABLE SANDWICHES - LOVE & GOOD STUFF
From loveandgoodstuff.com
5/5 (6)Total Time 25 minsCategory Main CourseCalories 429 per serving
- Set your oven to bake at 450℉ and prepare your vegetable for roasting by slicing the red peppers into quarters, and the portobello mushrooms and zucchini into 1/4 inch slices. Brush the veggies lightly with cooking oil and season with salt and pepper.
- Roast the vegetables for 20 mins. When the vegetables have finished roasting, set the oven to broil.
- Build your sandwiches by placing arugula on the bottom half of the bun, and top with the roasted zucchini, mushrooms and red pepper. Finish with a couple of slices of brie cheese.
- Place the sandwiches (without the top half of the bun) under the broiler for just about 30 seconds to begin melting the brie.
ROASTED VEGETABLE SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 32 minsServings 4
- Spread butter mixture evenly on cut sides of top bun halves; spread mayonnaise evenly on cut sides of bottom bun halves. Place 3/4 cup Roasted Summer Vegetables evenly on each bottom bun half; top each with 1 provolone cheese slice and remaining bun halves. Wrap each sandwich lightly in aluminum foil, and place on a baking sheet.
11 VEGETARIAN SANDWICHES - THE SPRUCE EATS
From thespruceeats.com
Occupation Food Writer And Cookbook AuthorPublished 2014-02-01Estimated Reading Time 4 mins
- Middle Eastern Vegetarian Pita Sandwich. Stuffed with veggies, fresh herbs, homemade tabbouleh, and homemade tzatziki sauce, this pita sandwich is anything but boring.
- Greek Feta Cheese Sandwich Wrap. Marinated vegetables, black olives, and salty feta cheese are wrapped up in a tortilla for a simple but satisfying lunch.
- Vegetarian Tofu "Egg" Salad Sandwich. Get all of the flavors and even the texture of egg salad with this vegan recipe. Make it into a sandwich or wrap with vegan mayonnaise, tomato, and lettuce.
- Ellen's Falafel With Pickled Vegetables & Minted Lemon Yogurt. Go all-in with homemade pickled veggies and falafel garnished with a refreshing yogurt sauce.
- Barbecue Tofu Sandwich. Tofu baked with sweet, tangy barbecue sauce is a delectable filling for a vegetarian sandwich. Pile it on a hoagie roll and top with coleslaw and more sauce.
- Vegan Grilled Cheese Sandwich. To make a great grilled cheese sandwich, you need great bread and great cheese. The vegan version is no exception—seek out high-quality vegan sourdough bread, and the best vegan cheese you can find.
- Vegan Hummus Avocado Wrap. Use your favorite hummus and ripe, creamy avocado to make this wrap. Sliced cucumber and fresh sprouts add crunch, and a tortilla wrap keeps things light.
- Homemade Vegan Millet Patties. Millet is a healthy whole grain that, when cooked, has an ideal texture for burger-like veggie patties. Add spices to your patty for extra flavor, and top with a sauce of your choosing.
- Vegan Cream Cheese Veggie Wraps. Tofutti or other non-dairy cream cheese makes a nice creamy base for crunchy veggies like cucumber and sprouts. Load up your wraps with your favorite veg, like tomato, bell or banana pepper, avocado, red or green onion, greens, and carrots.
- Caprese Sandwich With Tomato, Mozzarella, and Basil. Caprese is a classic Italian vegetarian salad, and it's even better as a sub sandwich. With fresh mozzarella, juicy tomato, zesty basil leaves, and a balsamic glaze, it's flavorful and fresh.
ROASTED PORTOBELLO AND VEGETABLE CLUB SANDWICHES RECIPE ...
From foodandwine.com
5/5 Category Portobello MushroomServings 4
- Preheat the oven to 400°. Place the mushrooms on a rimmed baking sheet. Brush both sides of the mushrooms with the olive oil and season generously with salt and pepper. Roast the mushrooms for 15 minutes, or until tender and browned. Let cool, then thinly slice.
- In a bowl, blend the mayonnaise, mustard, lemon juice and cayenne. Season this aioli with salt and black pepper.
- Lay 4 slices of the toast on a work surface and spread them with aioli. Top with the sliced avocado and the shredded Gruyère. Spread 4 slices of toast on both sides with aioli and set on the sandwiches. Top with the arugula, cucumber, sliced Portobellos and sprouts. Cover with the remaining toast, cut the sandwiches in half and serve.
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