Roasted Vegetable Sandwich Recipe

Name: Roasted Vegetable Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 roma tomatoes, sliced in half, seeded; 2 anaheim chilies, sliced in half, seeded; 12 acorn squash, seeded, peeled, cubed; 1 package sliced portabella mushroom; 2 small zucchini, sliced thin, about 1/4 inch slices, on the diagonal; 2 small pattypan squash or 2 small crookneck yellow squash, sliced thin on diagonal for crookneck, 1/4 inch, sliced thin for pattypan; 1 small red onions or 1 small vidalia onion, peeled and sliced thin; 1 head garlic, remove some of the papery skin, but make sure the head still holds together, wrapped in aluminum foi; 4 long fresh rosemary sprigs; ¼ cup yogurt cheese (take one cup of plain yogurt with no gelatin added, place in coffee filter, place that into a strai); 2 teaspoons Dijon mustard; ½ teaspoon balsamic vinegar; 1 (16 ounce) crusty French bread or Italian bread, sliced in half

Servings: persons

2 roma tomatoes, sliced in half, seeded
2 anaheim chilies, sliced in half, seeded
12 acorn squash, seeded, peeled, cubed
1 package sliced portabella mushroom
2 small zucchini, sliced thin, about 1/4 inch slices, on the diagonal
2 small pattypan squash or 2 small crookneck yellow squash, sliced thin on diagonal for crookneck, 1/4 inch, sliced thin for pattypan
1 small red onions or 1 small vidalia onion, peeled and sliced thin
1 head garlic, remove some of the papery skin, but make sure the head still holds together, wrapped in aluminum foi
4 long fresh rosemary sprigs
¼ cup yogurt cheese (take one cup of plain yogurt with no gelatin added, place in coffee filter, place that into a strai)
2 teaspoons Dijon mustard
½ teaspoon balsamic vinegar
1 (16 ounce) crusty French bread or Italian bread, sliced in half

1
Preheat oven to 375F.
2
Arrange your vegetables on a very large pan lined with aluminum foil and sprayed lightly with non-stick cooking spray.
3
Top with the rosemary sprigs.
4
Bake for about 35 minutes or until the vegetables are soft and the skin on the peppers and tomatoes is blistered.
5
Don't turn off the oven.
6
Skin the tomatoes and peppers.
7
Throw out the rosemary.
8
Scoop out the middle of the bread to make a well for your vegetables.
9
Mix the yogurt cheese, Dijon mustard, balsamic vinegar and garlic (remove the remaining papery skin and mash the garlic) in a small bowl.
10
Spread on cut sides of bread.
11
Arrange the vegetables on the bread and wrap the sandwich in aluminum foil.
12
Bake in oven for about 15 minutes.
13
Slice into 3-4 slices and serve.

748

kcal

Calories

Fat

150

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 13 ingredients. The key ingredients include: 2 roma tomatoes, sliced in half, seeded, 2 anaheim chilies, sliced in half, seeded, 12 acorn squash, seeded, peeled, cubed, 1 package sliced portabella mushroom, 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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