The Ultimate Roasted Veggie Sandwich (CSA SERIES)

cheese

🥗Healthier: nutritional yeast

💰Cheaper: vegan cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Cut the tips off the top and bottom of the zucchini and summer squash.

Slice the zucchini and summer squash into thick rounds about a half to 3/4 of an inch thick.

Cut off the tops and bottoms of the eggplant and slice it into thicker rounds about a half to 3/4 of an inch thick.

Place the zucchini and summer squash on one side of a sheet pan and the eggplant on the other side.

Pour olive oil on the squash side and add salt and pepper, then toss them around with hands to coat.

Lay the zucchini and summer squash flat on the sheet pan.

Brush olive oil onto the eggplant pieces using a ramkin, sprinkle with salt and fresh pepper, and turn them over to brush the other side with olive oil.

Cook all the veggies in a preheated oven at 400°F for about 30 minutes, turning them halfway through cooking.

Move the cooked veggies to a smaller plate to prepare for assembly.

Dress arugula in a bowl with a splash of olive oil and a splash of vinegar, then toss to coat.

Spoon homemade pesto on the tops and bottoms of Chia bottle rolls.

Lay out the roasted veggies on the roll, positioning them in two stacks down the middle.

Add mozzarella cheese and roasted red peppers on top of the veggies.

Add the lightly dressed arugula on top of the other ingredients.

Flip the bread onto the top and cut the sandwich down the middle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens