Roasted Veggie Sandwich
Source of Recipe
Master Chef Don Easley
A roasted veggie sandwich may sound simple (i.e., boring), but since roasting vegetables brings out so much flavor, even non-vegetarians will be delighted.
Yield 4-6 sandwiches
Time 15-45 minutes, depending on cooking method
Grill, heavy frying pan, or baking dish
Spatula or tongs
List of Ingredients
1 medium eggplant
3 red bell peppers
*Choose good, hearty bread like rye or whole wheat, or French bread cut into 6-inch lengths.
**Roasted veggie sandwiches are delicious with hummus or tapenade. You might also want to add grilled onions, mushrooms, lettuce, and/or cheese.
Slice the eggplant into ¾-inch lengths, the zucchini in ½-inch lengths, and the bell pepper into quarters.
Rub each slice with oil and arrange in a single layer on the grill, frying pan, or baking dish and cook until brown (grill: about 5 minutes on each side, frying pan: 6-8 minutes on each side, 350° oven: 25-30 minutes).
Assemble the sandwiches and serve.