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    Roasted Veggie Sandwich


    Source of Recipe


    Master Chef Don Easley

    Recipe Introduction


    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
    Tools:
    Knife
    Kitchen brush
    Grill, heavy frying pan, or baking dish
    Spatula or tongs

    List of Ingredients




    1 medium eggplant
    2 zucchini
    3 red bell peppers
    olive oil
    bread*
    condiments**

    *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.

    Recipe



    Slice the eggplant into -inch lengths, the zucchini in -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.

 

 

 


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