Roasted Vegetable Sandwiches Recipe

Name: Roasted Vegetable Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound zucchini, cut into 1/2-inch-thick slices; 1 pound yellow squash, cut into 1/2-inch-thick slices; 1 (6-ounce) package presliced Portobello mushrooms; 1 tablespoon olive oil; 5 oil-packed sun-dried tomato halves, drained; 1/4 cup light mayonnaise; 1 tablespoon Dijon mustard; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 (18.5-ounce) package wheat rolls, toasted and sliced in half; 1 cup (4 ounces) preshredded part-skim mozzarella cheese

Servings: persons

1 pound zucchini, cut into 1/2-inch-thick slices
1 pound yellow squash, cut into 1/2-inch-thick slices
1 (6-ounce) package presliced Portobello mushrooms
1 tablespoon olive oil
5 oil-packed sun-dried tomato halves, drained
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (18.5-ounce) package wheat rolls, toasted and sliced in half
1 cup (4 ounces) preshredded part-skim mozzarella cheese

1
Preheat oven to 450u00b0.
2
Combine first 4 ingredients in a heavy-duty zip-top plastic bag; seal and shake to coat with oil.
3
Arrange vegetable mixture in a single layer on a large foil-lined jelly roll pan. Bake at 450u00b0 for 20 minutes; turn vegetables with a spatula. Bake 20 minutes or until lightly browned.
4
Combine tomato and next 4 ingredients in a food processor; process until smooth.
5
Spread tomato mixture evenly on top half of each roll. Arrange vegetable mixture evenly over bottom half of each roll. Top evenly with cheese and remaining halves of rolls. Wrap each sandwich in foil. Bake at 450u00b0 for 10 minutes or until cheese melts.

264

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 pound zucchini, cut into 1/2-inch-thick slices, 1 pound yellow squash, cut into 1/2-inch-thick slices, 1 (6-ounce) package presliced Portobello mushrooms, 1 tablespoon olive oil, and more.

Yes, Roasted Vegetable Sandwiches 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 Sandwiches

How did you like this recipe?

Frequently Asked Questions