Giant Roasted Veggie Sandwich Recipe

Name: Giant Roasted Veggie Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/4 ounce) can sliced ripe olives, drained; 2 tablespoons capers, drained and rinsed; 1 cup bottled balsamic salad dressing, divided; 1 small eggplant, 12 oz. cut lengthwise into 1/4 inch thick slices; 1 yellow squash, 8 oz.,cut lengthwise into 1/4 inch thick slices; 5 small portabella mushrooms, about 3 inches wide,stems removed (8 oz); 2 red bell peppers or 2 green bell peppers, seeded and quartered; 1 red onion, sliced; 1 round loaf crusty sourdough bread, 9 inch diameter; 8 ounces smoked mozzarella cheese, cut into 1/4 inch thick slices

Servings: persons

1 (2 1/4 ounce) can sliced ripe olives, drained
2 tablespoons capers, drained and rinsed
1 cup bottled balsamic salad dressing, divided
1 small eggplant, 12 oz. cut lengthwise into 1/4 inch thick slices
1 yellow squash, 8 oz.,cut lengthwise into 1/4 inch thick slices
5 small portabella mushrooms, about 3 inches wide,stems removed (8 oz)
2 red bell peppers or 2 green bell peppers, seeded and quartered
1 red onion, sliced
1 round loaf crusty sourdough bread, 9 inch diameter
8 ounces smoked mozzarella cheese, cut into 1/4 inch thick slices

1
Preheat oven to 425 degrees.
2
In small bowl, combine black olives, capers, and 2 Tbsp.
3
of dressing; set aside.
4
In large roasting pan, combine next five ingredients.
5
Add remaining salad dressing; toss to coat.
6
Roast, turning occasionally, until veggies are tender, about 30 minutes.
7
Let stand until cool, at least 20 minutes.
8
Meanwhile, cut top 1/3 from bread.
9
Pull out bread in center, leaving 1/2-inch thick shell.
10
Layer veggies in loaf, then top with cheese and olive mixture.
11
Replace bread top.
12
Tightly wrap in plastic, and refrigerate at least 2 hours.
13
or overnight.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (2 1/4 ounce) can sliced ripe olives, drained, 2 tablespoons capers, drained and rinsed, 1 cup bottled balsamic salad dressing, divided, 1 small eggplant, 12 oz. cut lengthwise into 1/4 inch thick slices, and more.

Yes, Giant Roasted Veggie Sandwich falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Giant Roasted Veggie Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions