Roasted Vegetable Sandwich Recipe Overview
This Roasted Vegetable Sandwich recipe, attributed to Graham Kerr, promises a delectable culinary experience that celebrates the bounty of fresh summer vegetables straight from your garden. Ideal for lunch or a hearty snack, this dish combines vibrant flavors with wholesome ingredients, making it a perfect choice for both vegetarians and veggie enthusiasts alike.
Cooking and Preparation Times
- Preparation Time: 45 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 30 minutes
Recipe Category: Lunch/Snacks
Keywords: Vegetable, Weeknight, Oven, Less than 4 Hours
Nutritional Information (per serving):
- Calories: 541.4
- Total Fat: 3.5g
- Saturated Fat: 0.9g
- Cholesterol: 0mg
- Sodium: 832mg
- Total Carbohydrates: 109g
- Dietary Fiber: 7.4g
- Sugars: 9.8g
- Protein: 22g
Ingredients (quantities and parts):
- 2 roma tomatoes
- 2 anaheim chilies
- 1/2 acorn squash
- 1 portabella mushroom
- 2 zucchinis
- 2 red onions
- 1 garlic bulb
- 1 sprig of rosemary
- 4 tablespoons Dijon mustard
Instructions:
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Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Line a large baking pan with aluminum foil and lightly coat it with non-stick cooking spray.
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Arrange Vegetables: Place the roma tomatoes, anaheim chilies, acorn squash (sliced), portabella mushroom, zucchinis (sliced), and red onions (cut into wedges) on the prepared baking pan. Top with rosemary sprigs for added aroma.
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Roasting Process: Bake the vegetables in the preheated oven for approximately 35 minutes, or until they are tender and the skins on the peppers and tomatoes are blistered. It’s important not to turn off the oven after baking.
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Prepare Bread: While the vegetables are roasting, prepare the bread. Cut the bread lengthwise and scoop out some of the interior to create a cavity for the roasted vegetables.
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Prepare Yogurt Cheese Spread: In a small bowl, mix yogurt cheese (you can prepare this by straining yogurt overnight to remove excess liquid), Dijon mustard, balsamic vinegar, and mashed garlic (peeled and mashed finely).
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Assemble the Sandwich: Spread the prepared yogurt cheese mixture generously on both cut sides of the bread.
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Add Roasted Vegetables: Once the vegetables are roasted to perfection, discard the rosemary sprigs. Arrange the roasted vegetables evenly on one side of the prepared bread.
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Wrap and Bake: Carefully wrap the assembled sandwich in aluminum foil and return it to the oven. Bake for an additional 15 minutes, allowing the flavors to meld together and the bread to become slightly toasted.
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Serve: Remove the sandwich from the oven, unwrap it, and slice it into 3-4 portions. Serve warm, allowing the savory aroma and flavors of the roasted vegetables to delight your senses.
Cook’s Tips:
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Freshness Matters: Use the freshest vegetables available for the best flavor. Summer months provide an abundance of ripe, colorful produce that will elevate this sandwich to new heights.
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Customize to Taste: Feel free to adjust the types of vegetables used based on personal preference or seasonal availability. Bell peppers, eggplant, or even sweet potatoes can be delightful additions or substitutions.
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Make-Ahead: You can prepare the roasted vegetables ahead of time and assemble the sandwich just before baking for a quicker meal option.
Conclusion:
This Roasted Vegetable Sandwich recipe not only showcases the beauty of seasonal ingredients but also delivers on taste and nutrition. Whether enjoyed as a light lunch or a satisfying snack, it’s sure to become a favorite in your culinary repertoire. Embrace the simplicity and wholesome goodness of fresh vegetables with every bite of this delicious sandwich.
