How many servings does this recipe make?

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

What ingredients do I need for Roast Vegetable Picnic Baguettes?

You need 9 ingredients. The key ingredients include: 2 None baguettes, sliced open, cut into thirds, 1/4 cup vegetable or olive oil, 2 cloves garlic, minced, 1 None sweet potato, peeled, cut into 1/4 inch slices, and more.

Is Roast Vegetable Picnic Baguettes suitable as vegetarian?

Yes, Roast Vegetable Picnic Baguettes falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Roast Vegetable Picnic Baguettes?

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

Roast Vegetable Picnic Baguettes Recipe

Name: Roast Vegetable Picnic Baguettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None baguettes, sliced open, cut into thirds; 1/4 cup vegetable or olive oil; 2 cloves garlic, minced; 1 None sweet potato, peeled, cut into 1/4 inch slices; 1 None small eggplant, cut into 1/4 inch slices; 1 None large red pepper, seeded, thickly sliced; 4 oz sundried tomato pesto; 2 oz baby spinach; 3.5 oz Emmental or Gruyere cheese, cut into 12 slices

Try this homemade Roast Vegetable Picnic Baguettes recipe the whole family will love. Made with baguettes, vegetable, garlic and sweet potato. Easy step…

This Roast Vegetable Picnic Baguettes relies on simple, everyday ingredients such as vegetable or olive oil, garlic, minced, sundried tomato pesto and baby spinach. It comes together quickly and makes 4 servings, at about 278 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 None baguettes, sliced open, cut into thirds
1/4 cup vegetable or olive oil
2 cloves garlic, minced
1 None sweet potato, peeled, cut into 1/4 inch slices
1 None small eggplant, cut into 1/4 inch slices
1 None large red pepper, seeded, thickly sliced
4 oz sundried tomato pesto
2 oz baby spinach
3.5 oz Emmental or Gruyere cheese, cut into 12 slices

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
278 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Roast Vegetable Picnic Baguettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions