Roasted Vegetable Sandwich Recipe

Name: Roasted Vegetable Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 zucchini sliced; 1 eggplant halved lengthwise and sliced; 1 red onion sliced; 1 green pepper seeded and cut into large chunks; 1 red pepper seeded and cut into large chunks; 1 yellow pepper seeded and cut into large chunks; 1/4 cup olive oil; 1 country loaf large round; 4 ounces arugula; 1 cup ricotta cheese

Servings: persons

1 zucchini sliced
1 eggplant halved lengthwise and sliced
1 red onion sliced
1 green pepper seeded and cut into large chunks
1 red pepper seeded and cut into large chunks
1 yellow pepper seeded and cut into large chunks
1/4 cup olive oil
1 country loaf large round
4 ounces arugula
1 cup ricotta cheese

1
Preheat the oven to 400u00b0F. Place vegetables in a large roasting pan. Drizzle with oil. Season and toss well. Roast for 35 mins, turning once, until lightly charred and tender. Cool.
2
Cut the top off of the loaf; reserve. Scoop out the soft bread leaving a 1-thick crust. Brush the cavity with any juices from the roasted vegetables. Layer 1/2 each of the arugula, roasted vegetables and ricotta cheese in the bread. Top with the remaining vegetables, ricotta cheese and arugula. Place the lid on loaf.
3
Tightly wrap the bread in plastic wrap. Refrigerate for up to 3 hours. Bring to room temperature before cutting into wedges to serve.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 zucchini sliced, 1 eggplant halved lengthwise and sliced, 1 red onion sliced, 1 green pepper seeded and cut into large chunks, and more.

Yes, Roasted Vegetable 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.

Roasted Vegetable Sandwich

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