Roasted Veggie Sandwich

Ingredients

5 inches plum tomatoes cut half
2 mediums yellow squash
2 mediums zucchini
1 small sweet onion
1/2 cup sliced mushrooms, your favorite kind
2 teaspoons any herb combination (Herbs De Provence, or any combo, basil, salt, to taste
pepper, to taste
3 teaspoons olive oil
4 slices of ciabatta bread, or any crusty bread of your choice
1/4 cup goat cheese
4 slices cheese (Fontina, Swiss, Mozarella, etc)
1/4 teaspoon chili powder

Preparation

1
Preheat oven to 375 F.
2
Slice all veggies (any combo, add any you like, or remove any you do not like) into 1/4 inch thick slices and place on a roasting pan in one layer. Careful not to overcrowd the pan or they will steam.
3
Sprinkle with your favorite herb combination (I love herbs de Provence with these veggies. If you are using dry use less than you would fresh herbs.)
4
Sprinkle with salt and pepper to taste.
5
Drizzle with olive oil.
6
Roast veggies until tender. This is also to your liking. I love them very caramelized. Set aside.
7
While veggies are roasting add 1/4 to 1/2 cup of balsamic vinegar to a small heavy saucepan over medium heat and reduce until thick and syrupy. Remove from heat and set aside.
8
Sprinkle slices of bread with olive oil and toast them in the oven until toasted. Rub them with 1 clove of garlic, immediately upon removing from the oven.
9
Add chili powder (or herbs?) to good quality store brought mayo and stir.
10
To assemble:
11
Place the roasted veggies on one slice of bread and top with a sprinkling of goat cheese and drizzle with balsamic reduction. Cover with a slice of cheese and place in broiler to melt cheese.
12
Spread mayo over top slice and enjoy.

Tools

.

About

This recipe is all about you. Add or delete veggies depending on what you like. Use any bread you have on hand or prefer. You can use a French baguette, ciabatta, even rye or pumpernickel. Add your favorite twist to store brought mayo with a teaspoon of fresh chopped herbs, chili powder or even add the balsamic reduction to the mayo. Top with your favorite cheeses or omit the cheese. This recipe came about because I wanted to incorporate more veggies into my diet. Please let me know what your changes or preferences are, I can't wait to hear about it.

Yield:

2 to 4 servings

Added:

Thursday, April 29, 2010 - 7:04pm

Creator:

Related Cooking Videos