Veggie Pan Bagnat Recipe

Name: Veggie Pan Bagnat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium-size eggplant, sliced into 1/4-inch rounds (about 2 cups); 1/2 lb. green beans, trimmed; 1/2 cup roasted peppers, rinsed, drained, and cut into 1/2-inch strips; 3 hard-boiled eggs, sliced; 2 1/2 Tbs. tapenade olive spread; 1 French baguette, halved lengthwise; 1/4 cup olive oil; 2 Tbs. red wine vinegar; 1 Tbs. parsley, coarsely chopped; 1 1/2 tsp. shallots, coarsely chopped; 1/2 tsp. Dijon mustard; 1/2 tsp. sugar

Servings: persons

1 medium-size eggplant, sliced into 1/4-inch rounds (about 2 cups)
1/2 lb. green beans, trimmed
1/2 cup roasted peppers, rinsed, drained, and cut into 1/2-inch strips
3 hard-boiled eggs, sliced
2 1/2 Tbs. tapenade olive spread
1 French baguette, halved lengthwise
1/4 cup olive oil
2 Tbs. red wine vinegar
1 Tbs. parsley, coarsely chopped
1 1/2 tsp. shallots, coarsely chopped
1/2 tsp. Dijon mustard
1/2 tsp. sugar

1
Preheat oven to 350F.
2
Coat baking sheet with nonstick spray.
3
Lay eggplant slices in single layer and coat with cooking spray.
4
Season with salt and pepper.
5
Bake 10 minutes.
6
Turn, and bake 10 minutes more, or until browned and tender.
7
Cook green beans in large pot of boiling salted water 5 to 7 minutes, or until tender.
8
Drain and rinse under cold water.
9
Dry well with paper towels.
10
To make Vinaigrette: Blend olive oil, vinegar, parsley, shallots, mustard and sugar in blender until smooth.
11
Pull out most of soft white bread from centers of baguette halves.
12
Spread tapenade in hollow of bottom half.
13
Brush with vinaigrette.
14
Spread green beans over tapenade, and press firmly.
15
Lay red pepper slices on top, followed by egg slices and eggplant.
16
Brush inside of baguette top generously with vinaigrette, and set over eggplant slices.
17
Press sandwich together.
18
Chill 1 to 4 hours.
19
Slice into 4 servings with serrated knife, and serve with any remaining vinaigrette.

294

kcal

Calories

Fat

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 12 ingredients. The key ingredients include: 1 medium-size eggplant, sliced into 1/4-inch rounds (about 2 cups), 1/2 lb. green beans, trimmed, 1/2 cup roasted peppers, rinsed, drained, and cut into 1/2-inch strips, 3 hard-boiled eggs, sliced, and more.

Yes, Veggie Pan Bagnat 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!

Veggie Pan Bagnat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions