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Here’s another great picnic food that is colorful, filling and extremely easy to make. Sandwiches are perfect picnic food as they don’t require the use of any cutlery and most don’t have to be refrigerated. This is a pressed sandwich that can be made at least 4 hours or even the night before the picnic, giving you time to get other things ready for the picnic.

The choice of veggies used in the sandwich is endless, any roasted, grilled or blanched veggie can be used in the filling. I used eggplant, zucchini, yellow squash and roasted peppers, but mushrooms, blanched asparagus or green beans etc. taste awesome too. I saw a recipe in Vegetarian Times that had boiled eggs, so feel free add some protein to your sandwich but make sure that you have a good cooler to keep the sandwich chilled.

Any crusty bread like french baguette or ciabatta can be used. Pressing the sandwich lets the crusty bread soak up the juices from the roasted vegetable juices and the make them super delicious by the time you get to the picnic.

Print Recipe
Roasted Veggie Sandwich Yum
Roasted Veggie Sandwich
Course sandwich
Cuisine american
Prep Time 15 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 bread loaf Crusty - (12" long)
  • 1 ¼ Eggplant " - small, cut into slices
  • 1 ¼ Zucchini " - medium, cut into slices
  • 1 ¼ Yellow Squash " - medium, cut into slices
  • 3 - 4 Peppers Roasted - drained (Or roast 1 large red pepper chopped along with the other veggies)
  • 4 - 5 Cheese - slices (I used vegetable jack cheese, but mozzarella/ pepper jack or monterey jack can also be used)
  • to taste Salt Pepper &
  • 2 tsp Balsamic Vinegar
  • 2 tsp Olive oil
For the pesto:
  • 2 cups Basil leaves - packed
  • 3 tbsps Pine nuts - lightly roasted
  • 2 cloves Garlic - crushed
  • 3 tbsps Extra virgin olive oil - (or more to make a smooth paste)
  • to taste Salt Pepper &
Course sandwich
Cuisine american
Prep Time 15 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 bread loaf Crusty - (12" long)
  • 1 ¼ Eggplant " - small, cut into slices
  • 1 ¼ Zucchini " - medium, cut into slices
  • 1 ¼ Yellow Squash " - medium, cut into slices
  • 3 - 4 Peppers Roasted - drained (Or roast 1 large red pepper chopped along with the other veggies)
  • 4 - 5 Cheese - slices (I used vegetable jack cheese, but mozzarella/ pepper jack or monterey jack can also be used)
  • to taste Salt Pepper &
  • 2 tsp Balsamic Vinegar
  • 2 tsp Olive oil
For the pesto:
  • 2 cups Basil leaves - packed
  • 3 tbsps Pine nuts - lightly roasted
  • 2 cloves Garlic - crushed
  • 3 tbsps Extra virgin olive oil - (or more to make a smooth paste)
  • to taste Salt Pepper &
Roasted Veggie Sandwich
Instructions
  1. Preheat oven to 425°F. Line a baking sheet with foil and place the chopped veggies. Spray with cooking spray and season the veggies with salt & pepper. Roast for 18-20 minutes or until browned around the edges and they turn tender.
  2. Place all the ingredients for the pesto in a blender or food processor and process until smooth. Keep aside.
  3. Cut the bread in half and hollow inside to make room for the vegetables.
  4. Spread both sides with the pesto, arrange the vegetables on the pesto and pour the balsamic vinegar and olive oil on the veggies.
  5. Place the cheese slices on the veggies. Close the sandwich and wrap tightly with a plastic wrap.
  6. Put the sandwich on a plate and put some weight on it and refrigerate for at least 4 hour or up to 12 hours.
Recipe Notes

Enjoy with some baked chips for a delicious picnic meal.

Lets see what my fellow marathoners have cooked up for Day 2 of BM# 6.

Update 6.30.11: Sending these wraps over to Valli'sSandwich Mela.

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16 thoughts on “Roasted Veggie Sandwich”

  1. Wow .. superb Pavani. I love roasting veggies and pesto is on my todo list. VardhiniEvent: Dish it Out – Spinach and GarlicEvent: Healthy Lunchbox Ideas – Broccoli

  2. Am a big sandwich and soup fan and roasted pepper sandwich like such I can have after my dinner too…

  3. Wonderful preparation. looks so tempting and perfect.. thanks for the lovely recipe dear !!Indian Cuisine

  4. wow!! this looks colorful…i’m loving it!!!Happy Blogging!!!!Food Blog News DailyGood Food Recipes

  5. Enjoyed the post! I’m looking for a sandwich extraordinaire to take on the challenge of an OLD school raw meat sandwich and make it work…don’t know how safe it actually is but you seem to fit the bill. Scroll down til you see the “recipe” http://goodsage.com/?p=790

  6. Soooo pretty! I bet this would work really well if you grilled the veggies instead of roasting. It’s pretty hot here in New Jersey and I’m trying to avoid the oven at all costs!

  7. wow what a delicious looking sandwich!..love the second picture open face of the sandwich..thanks for these for the Mela too..:)

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