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roasted garden veggie sandwich

(2 ratings)
KrazyKookin avatar
Blue Ribbon Recipe by
Cheryl Neubecker
@KrazyKookin
La Mesa, CA

In the summer everything is so delicious coming from the garden. Roasting veggies brings out all the wonderful natural flavors. These sandwiches are a family favorite.

Blue Ribbon Recipe

Roasting vegetables isn't just a side dish. They also make a delicious sandwich. Fresh and filling, it's made with roasted tomatoes, zucchini, and eggplant, topped with cheese, and a sprinkle of fresh basil. We opted to use provolone cheese, but goat cheese would also be a nice spread on the sandwich. This roasted vegetable sandwich will be a summer staple.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 15 Min
method Roast

Ingredients For roasted garden veggie sandwich

  • 1 lg
    zucchini
  • 1 md
    eggplant
  • 2 lg
    tomatoes
  • salt, to taste
  • 1 lg
    baguette
  • 1 pkg
    sliced provolone cheese or goat cheese (about 5 oz)
  • Italian seasoning
  • olive oil
  • pepper, to taste
  • 8-10 sprig
    basil

How To Make roasted garden veggie sandwich

  • Slice zucchini, eggplant, and the tomatoes. Add eggplant and tomato slices to a colander and sprinkle with salt.
    1
    Slice the zucchini and eggplant lengthwise into 1/4-inch slices and the tomatoes in 1/2-inch rounds. Line a colander with eggplant and tomato slices. Liberally sprinkle with salt. This will help reduce the moisture. Let drain for 10-15 minutes.
  • Cut the baguette, toast, and top with cheese.
    2
    In the meantime, cut the baguette in fourths and slice down the middle. Toast under the broiler. After they cool spread goat cheese or add provolone cheese on both sides.
  • Line a baking sheet with tomatoes, zucchini, and eggplant. Season and drizzle with olive oil.
    3
    Line a baking sheet with parchment paper. Rinse eggplant and pat dry with paper towels. Lay eggplant, tomatoes, and zucchini on the parchment paper. Sprinkle with Italian season and lightly drizzle olive oil. Salt and pepper.
  • Roast the veggies.
    4
    Place veggies under the broiler and watch closely. Everyone's oven cooks differently but mine usually takes 10-15 minutes.
  • Assemble the sandwich and start with eggplant on the bottom, then zucchini, tomatoes, and fresh basil.
    5
    Remove from broiler and assemble the sandwiches. Start with eggplant on the bottom, then zucchini, tomatoes, and fresh basil.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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