Provence Veggie Sandwich Recipe

Name: Provence Veggie Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 1 zucchini; Salt; 1 large head garlic; 2 teaspoons olive oil or olive oil cooking spray; 1/8 cup black olives, pitted; 1 large plum tomato, peeled, seeded and diced; 1/4 teaspoon red pepper flakes; 1 teaspoon balsamic vinegar; 1 1/4 teaspoons Herbes de Provence; 1 red bell pepper, seeded, cored and cut in half; 1 yellow bell pepper, seeded, cored and cut in half; 4 red-leaf lettuce leaves; 2 ounces goat cheese, optional; 2 French rolls or baguette sliced in half; Pepper

Servings: persons

1 medium eggplant
1 zucchini
Salt
1 large head garlic
2 teaspoons olive oil or olive oil cooking spray
1/8 cup black olives, pitted
1 large plum tomato, peeled, seeded and diced
1/4 teaspoon red pepper flakes
1 teaspoon balsamic vinegar
1 1/4 teaspoons Herbes de Provence
1 red bell pepper, seeded, cored and cut in half
1 yellow bell pepper, seeded, cored and cut in half
4 red-leaf lettuce leaves
2 ounces goat cheese, optional
2 French rolls or baguette sliced in half
Pepper

1
Slice the eggplant and zucchini lengthwise into 1/4-inch thick strips and lightly sprinkle with salt.
2
Let stand in a colander for about 1/4-hour until vegetables perspire.
3
Rinse well and dry with a paper towel.
4
Meanwhile, remove outer skin from head of garlic and cut tops of cloves off.
5
Brush garlic lightly with olive oil and place in the center of the cooking grate.
6
Cook 45 minutes or until garlic is soft and cooked through.
7
Remove from grill, remove garlic pulp, and set aside.
8
Combine garlic with the olives, tomato, red pepper flakes, balsamic vinegar and Herbes de Provence in the bowl of a food processor.
9
Lightly pulse with 1 teaspoon of olive oil, until mixture has combined and formed a paste.
10
Lightly brush or spray eggplant, zucchini, and bell peppers with olive oil and place in center of the cooking grate.
11
Grill, for 4 to 6 minutes, turning once during cooking.
12
Vegetables should be cooked through, but not limp.
13
Just before serving, split rolls and place on cooking grate to toast.
14
Assemble sandwiches by layering lettuce, grilled vegetables and goat cheese (if desired).
15
Spread garlic-olive paste on top bun and season vegetables with salt and pepper.

161

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

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 medium eggplant, 1 zucchini, Salt, 1 large head garlic, and more.

Yes, Provence Veggie Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Provence Veggie Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions