Roasted Vegetable Sandwich

Roasted Vegetable Sandwich

2 green zucchini sliced lengthwise and cut in half
2 summer squash sliced lengthwise and cut in half
½ red onion cut into slices
1 large yellow pepper cut into julienne strips
1 red pepper cut into julienne strips
1 cup whole cherry tomatoes
5 cloves of garlic peeled and smashed
1/3 cup olive oil
Salt
Pepper
Garlic powder
8 ounces of fresh mozzarella—sliced
Fresh basil pesto (recipe follows)
1 loaf French baguette (2 feet long); split lengthwise and cut in half

Prep time: 15 minutes
Cook time 30 minutes
Yield: 4 sandwiches

DIRECTIONS:
Preheat oven to 450 degrees. Spray a large metal sheet pan with cooking spray.
Arrange all prepared vegetables on the pan, including smashed garlic cloves. Sprinkle evenly and generously with salt, pepper and garlic powder. Drizzle olive oil over all vegetable and toss on together on pan using clean hands to distribute oil, salt, pepper and garlic powder evenly. Roast for 15 minutes in preheated oven. Remove and toss. Roast again for another 15 minutes or until vegetables and tender and edges are brown.

Brush inside of sliced, halved baguette with olive oil and grill face down on grill pan. Spread basil pesto over bottom half of baguette, arrange sliced fresh mozzarella and roasted vegetables and top of baguette. To serve, cut each half of sandwich in half again to make four sandwiches.

BASIL PESTO

2 cups fresh basil leaves
1 clove of garlic
½ teaspoon salt
¼ teaspoon pepper
½ cup fresh, grated Parmesan cheese

Yield: 1 cup

DIRECTIONS:
In blender, place basil, garlic, salt and pepper. Pulse until chopped finely. With blender running, add oil a little at a time to make a smooth pesto. Transfer pesto to a bowl and mix in cheese. Season with more salt and pepper to taste.
Cover and refrigerate.

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