The Ultimate Roasted Veggie Sandwich Food

ROASTED VEGETABLE SANDWICHES

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.

ROASTED VEGETABLE SANDWICH

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.

THE ULTIMATE ROASTED VEGGIE SANDWICH

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.

ROASTED VEGETABLE SANDWICHES

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.