Something about a round compacted patty that’s suppose to look like a burger but is in fact veggies is not appealing in the least to me. I know some of you are probably fans of those sandwiches, so please don’t be upset when I say veggie burgers are probably the only thing on this earth I will not eat. Yes, I have tried them and no, I will not go there again.
The kind of veggie sandwich I adore is filled with fresh roasted veggies–it’s easy to make and has no comparison flavor wise. Plus, there’s the added benefit of seeing beautiful layers of colorful veggies.
Roasted Veggie Sandwich
This is one of those recipes where you can switch and swap and it all comes out delicious. Just pick your favorite veggies and cheese and you’ll be thanking me! For my pictured sandwich I used:
1/2 thinly sliced onion
2 baby portabella mushrooms
1 thinly sliced (lengthwise) zucchini
1 thinly sliced yellow squash
1 thinly sliced Roma tomato
2 mini sweet red peppers
1 mini yellow pepper
1 mini orange pepper
2 ciabetta sandwich rolls
fresh cracked black pepper
Creamy Havarti cheese
Makes 2 sandwiches
Start by rinsing all veggies.
Roast red, yellow, and orange sweet peppers over open flame until skin is charred. Allow to cool and peel off skin, slice open and remove seeds. To roast on a gas stove top, simply lay on burners and watch closely. This only takes a few minutes. You can also roast in the oven with the other veggies if you prefer. Regular-sized sweet red, yellow, and orange peppers can also be used if more convenient and better priced. Tip: roast several and put in a baggie in the fridge to add to dishes throughout the week.
Slice remaining vegetables. Toss prepared veggies with extra-virgin olive oil, sea salt, and black pepper. Spread evenly on a baking sheet. Cook at 350 degrees for 15 to 20 minutes or until soft. Allow to cool.
Spread pesto on both sides of ciabetta sandwich bread. Layer veggies, adding a slice of cheese halfway, then continue layering veggies. Slice sandwich in half to reveal the beautiful veggie layers.
Now that’s a veggie sandwich!
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About Kellie Renfroe
Kellie and her husband Greg have been married 32 years and have four children ranging in age from 17 to 28. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading, studying the Bible, writing, photography, and learning how to cook.
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