Roasted Veggie Sandwich
🕒 Cook Time: 30 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 45 minutes
Description:
Indulge in the goodness of this delightful Roasted Veggie Sandwich! Packed with wholesome vegetables, this recipe is perfect for a quick lunch or snack. Embrace the flavors and nourish your body with this healthy and satisfying meal option.
Recipe Category:
Lunch/Snacks 🥪
Keywords:
Vegetable 🥦, Low Protein 🚫, Vegan 🌱, Low Cholesterol 🩺, Healthy 🏋️, < 60 Mins ⏲️, Oven 🌡️
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Eggplant |
| 2 | Red bell peppers |
| 2 | Portabella mushrooms |
| 1 | Zucchini |
| 1/2 | Black pepper |
| 1/4 | Salt |
| 4 | Sandwich rolls |
| 2 | Red onion |
| 1/2 | Cooking spray |
Nutritional Information (Per Serving):
- Calories: 264
- Fat Content: 7g
- Saturated Fat Content: 1.2g
- Cholesterol Content: 0mg
- Sodium Content: 466.3mg
- Carbohydrate Content: 44g
- Fiber Content: 6.8g
- Sugar Content: 7.9g
- Protein Content: 8.9g
Servings:
Makes 4 servings
Recipe Instructions:
-
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
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Prepare the Pan: Spray two jelly-roll or large roasting pans with nonstick spray to prevent sticking.
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Prep the Vegetables: Wash and slice the eggplant, red bell peppers, portabella mushrooms, and zucchini into even slices.
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Roast the Vegetables: Arrange the sliced vegetables on the prepared pans, making sure they are not overcrowded. Lightly spray the vegetables with cooking spray for a golden finish. Sprinkle with salt and black pepper to taste. Roast in the preheated oven until lightly charred, approximately 6-7 minutes per side. Keep an eye on them to prevent burning.
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Steam the Bell Peppers: While the other vegetables are roasting, transfer the red bell peppers to a paper bag. Fold the bag closed to trap the steam and let them steam for about 10 minutes. This process helps in loosening the skin, making it easier to peel.
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Peel and Prep the Bell Peppers: After steaming, carefully peel the skin from the red bell peppers. Remove the stem and seeds, then slice them into strips.
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Assemble the Sandwiches: Take each sandwich roll and layer it evenly with the roasted peppers, eggplant, mushrooms, and zucchini slices. Sprinkle with chopped red onion for an added crunch and flavor.
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Top and Serve: Finish assembling the sandwiches by adding the top halves of the rolls. Serve immediately and enjoy the goodness of these roasted veggie sandwiches!
Tips:
- Customize Your Sandwich: Feel free to add your favorite condiments or spreads to enhance the flavor of your sandwich. Avocado spread, hummus, or a drizzle of balsamic glaze would be delicious additions.
- Grill Option: If you prefer, you can also grill the vegetables instead of roasting them in the oven. Simply brush the vegetables with olive oil and grill until tender and slightly charred.
- Make It a Meal: Pair your roasted veggie sandwich with a side salad or a cup of soup for a complete and satisfying meal.
Conclusion:
This Roasted Veggie Sandwich is a fantastic way to incorporate more vegetables into your diet while enjoying a flavorful and satisfying meal. Whether you’re a vegan, looking for a low-protein option, or simply craving something healthy and delicious, this recipe ticks all the boxes. Give it a try and discover a new favorite lunch or snack option that’s both nutritious and delicious!
