Roasted Eggplant & Red Pepper Sandwich with Bistro

Name: Roasted Eggplant & Red Pepper Sandwich with Bistro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bistro Pesto; 1-1/4 qt. fresh basil; 1-1/4 cups KRAFT Grated Parmesan Cheese; 1/3 cup pine nuts, toasted; 5 cloves garlic cloves, minced; 1-1/4 cups olive oil; 1 cup GREY POUPON Bistro Sauce; Sandwiches; 5 each eggplants, peeled, each cut crosswise into 10 slices (about 1/2 inch thick); 1-2/3 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil; 2-1/2 tsp. salt; 25 each French bread rolls (6 inch), split, toasted; 7 each large tomatoes, each cut into 8 slices; 50 strips roasted red peppers, cut into 1/2-inch-wide strips; 50 rings red onions, thinly sliced, separated into rings; 1-2/3 cups goat cheese; 1/3 cup fresh oregano leaves

Servings: persons

Bistro Pesto
1-1/4 qt. fresh basil
1-1/4 cups KRAFT Grated Parmesan Cheese
1/3 cup pine nuts, toasted
5 cloves garlic cloves, minced
1-1/4 cups olive oil
1 cup GREY POUPON Bistro Sauce
Sandwiches
5 each eggplants, peeled, each cut crosswise into 10 slices (about 1/2 inch thick)
1-2/3 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
2-1/2 tsp. salt
25 each French bread rolls (6 inch), split, toasted
7 each large tomatoes, each cut into 8 slices
50 strips roasted red peppers, cut into 1/2-inch-wide strips
50 rings red onions, thinly sliced, separated into rings
1-2/3 cups goat cheese
1/3 cup fresh oregano leaves

1
Bistro Pesto: Process basil, cheese, nuts and garlic in food processor until well blended.
2
Gradually add oil, with motor running, until well blended.
3
Add bistro sauce; pulse until blended.
4
Sandwiches: Place eggplant in single layers in parchment paper-lined sheet pans; brush evenly with half the vinaigrette.
5
Sprinkle with salt.
6
Bake in 375 degrees F-convection oven 10 min.
7
Turn; brush with remaining vinaigrette.
8
Bake 10 min.
9
or until eggplant is tender and golden brown.
10
For each serving: Spread top half of 1 roll with 1 Tbsp.
11
goat cheese.
12
Spread bottom half with 2 Tbsp.
13
bistro pesto; top with 2 tomato slices, 2 eggplant slices, 2 pepper strips, 2 onion rings and 1 tsp.
14
oregano.
15
Cover with top of roll.

1528

kcal

Calories

Fat

169

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 17 ingredients. The key ingredients include: Bistro Pesto, 1-1/4 qt. fresh basil, 1-1/4 cups KRAFT Grated Parmesan Cheese, 1/3 cup pine nuts, toasted, and more.

Yes, Roasted Eggplant & Red Pepper Sandwich with Bistro Pesto 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!

Roasted Eggplant & Red Pepper Sandwich with Bistro Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions