Roasted Vegetable Sandwich

mozzarella cheese

🥗Healthier: goat cheese

💰Cheaper: provolone cheese

Goat cheese adds tanginess while being lower in fat.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: sourdough bread

Whole grain bread increases fiber content.

Pre-heat the oven to 400º and line 2 baking sheets with parchment paper.

Slice the eggplant in ½ inch thick and also, halve and remove the seeds of the red peppers. Transfer on one of the baking sheet, spray some oil over and sprinkle some salt. Bake for 30-35 minutes or until tender, flipping halfway through.

Meanwhile, remove the stems on the portobello and scrape the gills off using a spoon. Slice in ½-1 inch thick pieces and transfer in a bowl or shallow dish. Also, slice the zucchini in ¼-½ inch thick and transfer to the same dish. Pour the balsamic vinegar over, add the crushed garlic and sprinkle some salt. Toss the veggies using your hands and transfer over the second baking sheet. Bake in the oven for 15-20 minutes or until tender, flipping halfway through.

Once the eggplant and red peppers are done, transfer the roasted red pepper in a bowl and cover. Then, let them rest and cool down for 5-7 minutes. Once done, simply peel off their skin and discard them.

Toast the bread and spread some pesto over each slice. Layer the roasted veggies and add some pickled onions over. Close the sandwich with the second piece of bread, slice and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens