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+ servings

Roasted Veggie Sandwich

Author: Pavani
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: sandwich
Cuisine: American
Servings: 2 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 &

Instructions

  • 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.
  • Place all the ingredients for the pesto in a blender or food processor and process until smooth. Keep aside.
  • Cut the bread in half and hollow inside to make room for the vegetables.
  • Spread both sides with the pesto, arrange the vegetables on the pesto and pour the balsamic vinegar and olive oil on the veggies.
  • Place the cheese slices on the veggies. Close the sandwich and wrap tightly with a plastic wrap.
  • Put the sandwich on a plate and put some weight on it and refrigerate for at least 4 hour or up to 12 hours.

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.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!