Best 4 Roasted Vegetable Sandwich Recipes

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.

PESTO AND ROASTED-VEGETABLE SANDWICH LOAF

Steps:

• Heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
• Coarsely chop roasted vegetables. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside. Mix chicken, 1/2 cup mayonnaise and the pesto.
• Cut bread horizontally into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with bread layer. Spoon vegetable filling over bread layer. Top with bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
• Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Garnish loaf with fresh herbs. Cut into 8 slices; cut each slice in half. Store covered in refrigerator.

ROASTED VEGETABLE & FETA SANDWICH

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.

ROASTED VEGETABLE SANDWICH WITH FETA

Steps:

• Preheat the oven to 375 degrees F.
• Add the shallots, fennel, leek, onion, cabbage and olive oil to a large mixing bowl and toss well with salt, making sure everything is very evenly seasoned. Spread out on a sheet tray.
• Roast, checking the vegetables every 15 minutes and moving them around using a spatula, until perfectly roasted, about 45 minutes total. Allow to cool for at least 15 minutes before using them.
• Toast the bread slightly while the oven is hot and the vegetables are cooling. Spread the vegetables over the bread evenly, top the vegetables with the pea shoots and feta cheese and cut into serving-size pieces.