The Ultimate Veggie Sandwich
My take on the ultimate roasted veggie sandwich with sizzling peppers, red onions, eggplant, thick portobello mushrooms and yellow squash that has been marinated in balsamic vinegar, this adds that zing to your basic veggies. Pair this with my sun-dried tomato basil spread that is filled with different ingredients like pecans, basil, lemon juice and sun-dried tomatoes.
This is not your ordinary flavor profile super smooth, tangy, tart and salty perfect for your sandwich. Make extra spread so you can have this throughout the week, it’s great for raw crudités, crackers and you can even use this on top of your pasta!
Make more veggies and save them up for the week, these go great with any side dish or if you simply want to meal prep them throughout the week.
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INGREDIENTS
SERVES 3
Sun-Dried Tomato Basil Spread
½ Cup of pecans
½ Cup of sun-dried tomatoes
[stored in oil]
3 Garlic cloves [any size]
2 Tablespoons of lemon juice
¼ Teaspoon of salt
Black pepper [to your liking]
2 Cups of basil leaves [washed and dried]
¼ Cup of extra virgin olive oil
[use a bit more for a smoother spread]
¼ Cup of parmesan cheese
Vegan Swap
You can swap the parmesan cheese for nutritional yeast, use one teaspoon at a time to see how you prefer it when blending everything up.
Vegetable Marinade
6 Tablespoons of balsamic vinegar
4 Tablespoons of olive oil
2 Tablespoons of dried oregano
Salt [to your liking]
Black pepper [to your liking]
Vegetables To Roast
2 Large yellow or red peppers
[washed, dried, seeded, sliced into half’s or quarters]
2 Large red onion
[peeled and cut into ½ inch slices or sliced into rounds]
1 Large eggplant or 2 very small eggplants
[washed, dried, sliced into rounds or sliced lengthwise into ½ inch rectangles]
3 Large portabella mushrooms
[clean them using a damp paper towel and removing the dirt of the mushroom heads, scoop out the gills with a spoon and slice in half]
2 Small yellow squash
[washed, dried and sliced lengthwise into ½ inch rectangles or rounds]
Sandwich
1 Loaf of ciabatta or focaccia bread
or any other loaf or slices of bread that you’d prefer
[sliced into thick or thin slices]
Fresh Mozzarella Slices or use the cheese of your liking
[if your vegan you can use Violife slices, Chao slices, Follow Your Heart cheese slices]
Fresh arugula leaves or romaine lettuce [optional]
SPREAD PREPARATION
- In a blender or food processor combine the pecans, sundried tomatoes, garlic, salt, black pepper and whiz or pulse until well chopped. Open the lid of your device and add in your basil and parmesan cheese [for a vegan option use nutritional yeast, add one teaspoon at a time] once again whiz or pulse until combined.
- Lastly start drizzling in your olive oil through the small hole of the blender or food processor, leave it running while you’re doing this step. If you’d like a smoother spread just add a bit more of olive oil. Once done set aside for later use or store and place inside your fridge.
VEGETABLE PREPERATION
- Preheat your oven to 380 degrees F.
- In a large bowl place in your quartered peppers, sliced onions, sliced eggplants, mushrooms and squash. Once all the veggies are in the bowl drizzle in your 3 tablespoons of balsamic vinegar, 3 tablespoons of olive oil, 2 tablespoons of dried oregano, salt and black pepper to your liking; mix everything until well combined. I like marinating this overnight or for a minimum of one hour but this optional. You can make this vegetable prep and use right away!
- Using two large cookie sheets or two large sheet pans, line them up with non-stick foil or parchment paper this will help prevent the veggies from sticking to the pan.
- Evenly spread out all your marinated veggies onto your lined sheet pans and place them directly into your oven. Let the veggies roast for 35-50 minutes; this does vary depending on your oven temperatures and how the heat distributes.
- Once the veggies are roasted, take them out of the oven and let them cool for 5 minutes or until safe to touch.
SANDWICH MAKING
-In a medium pan add in a bit of olive oil or butter and add in your slices of bread and heat up both sides until they look nice and toasted.
-To assemble the sandwiches, spread generously the sun-dried tomato basil spread on each slice of bread. Layer the vegetables evenly on one half of the bread dividing everything evenly amongst the three or four sandwiches. Lastly add your cheese of choice and your lettuce of choice [the lettuce part is optional]. For this recipe I added fresh mozzarella slices and arugula but you can switch it up and make it your own.
Notes
- If you have any leftovers or made double the batch store away inside your fridge, both veggies and spread will last one week without freezing.
- When storing your spread ✅ place it in either a jar or container and add a layer of plastic wrap on top of the spread, then pop your lid of choice on. This will stay fresh throughout the week. [ keep refrigerated ]
ENJOY!
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