Your new favorite sandwich.
Roasted Vegetable Sandwich
Equipment
- 2 large baking sheets
Ingredients
- 2 portobello mushroom caps, washed, with the gills and stems removed
- 1 red bell bepper, cut in half then sliced lengthwise into strips
- 1 zucchini, cut in half then sliced lengthwise into strips
- 1 eggplant, sliced into rounds
- 1 cup fresh basil leaves
- 1 mozzarella ball, sliced
- 1 jar pesto
- salt and pepper, to season the vegetables
- olive oil, to season the vegetables
- 2 pieces Ezekiel bread, or other bread of choice
Instructions
- Preheat the oven to 425. Wash and dry all of the vegetables. Slice the eggplant, sprinkle lightly with salt, then place on a paper towel for 10 minutes to allow the moisture to seep out. After 10 minutes, pat dry. Toss with olive oil, sprinkle with pepper, and set on a baking sheet.
- Brush the portobello mushroom caps with olive oil and sprinkle with salt and pepper. Set on a baking sheet. Toss the red bell pepper pieces with olive oil, salt, and pepper, and set on the baking sheet. Brush the zucchini slices with olive oil, sprinkle with salt and pepper, and set on the baking sheet. You may need multiple making sheets!
- Roast the veggies until golden brown, about 25-35 minutes, flipping them halfway through. The zucchini and mushrooms will likely be done first, so you can remove them and continue roasting the other vegetables. I prefer to quickly broil the red bell pepper and eggplant for 1-2 minutes just before removing from the oven for some extra char.
- Toast the bread lightly then spread pesto on both sides. Layer on the roasted vegetables, mozzarella, and basil. Slice the sandwich in half and enjoy!
