Summer Eating: Open Faced Vegetable Sandwich
By: Leah Rodrigues
Published: August 9, 2013

This simple open faced vegetable sandwich is composed from the summer's bounty.  Sauteed squash, red peppers, and onions are layered onto a ciabatta roll with feta cheese.  This recipe should be viewed as a guideline.  You can mix and match the vegetables that you have in your fridge and add herbs to the mayonnaise sauce.  This opened faced vegetable sandwich is a quick and easy meal for any day of the week.
Open Faced Vegetable Sandwich



Vegetables:
				1 yellow squash
1 zucchini
1 red bell peper
1 green bell pepper
1 small red onion, thinly sliced
1/4 cup feta cheese
1/4 cup cooking oil
4 ciabatta rolls
				 
Sauce:
1/4 cup lemon juice
1/4 cup mayo
1/4 cup minced garlic
 
Directions:








   
Slice and stir fry vegetables and onion in oil over medium heat until caramelized. There are a lot of vegetables, so I use two frying pans, putting the peppers in first, then I add the onions. In a separate pan, I cook the zucchini and squash. Alternatively, you can grill the vegetables if you'd like. Just dip them in oil and cook them on a sheet of foil on the grill.


   
Slice the the ciabatta rolls in half and toast lightly. While warm, top with garlic mayo sauce then layer feta on top. Top off with vegetables and you're ready to serve.

Slice and stir fry vegetables and onion in oil over medium heat until caramelized. There are a lot of vegetables, so I use two frying pans, putting the peppers in first, then I add the onions. In a separate pan, I cook the zucchini and squash. Alternatively, you can grill the vegetables if you'd like. Just dip them in oil and cook them on a sheet of foil on the grill.


     
Slice the the ciabatta rolls in half and toast lightly. While warm, top with garlic mayo sauce then layer feta on top. Top off with vegetables and you're ready to serve.