Do you love roasted vegetables as much as I do? They are so flavorful, tender, and nutritious. They make any dish more delicious and satisfying. And they are super easy to make, too. Just toss them with some olive oil and seasonings, and pop them in the oven. Voila! You have a wonderful side dish, salad, or in this case, sandwich filling.
That's right, today I'm going to show you how to make a roasted vegetable sandwich with creamy herb spread. This sandwich is a vegetarian delight! It has roasted eggplant, zucchini, mushrooms, and bell peppers, which are spiced with smoked paprika, garlic, and thyme. It also has a refreshing yogurt-based herb spread, which is made with basil, parsley, garlic, and lemon juice. And of course, it has fresh mozzarella cheese and baby arugula leaves, which add some creaminess and crunch. The sandwich is served on crusty sandwich rolls, which are toasted to perfection. This sandwich is a feast for the eyes and the mouth!
Customizing Your Sandwiches
You can customize this sandwich to suit your preferences and dietary needs. Here are some suggestions:
- You can use any vegetables you like for roasting, such as carrots, cauliflower, broccoli, or sweet potatoes. Just make sure to cut them into similar sizes and adjust the roasting time accordingly. You can even use leftover roasted or grilled veggies from last night’s dinner.
- You can use any cheese you like instead of mozzarella, such as cheddar, provolone, or feta. You can also skip the cheese if you're vegan or dairy-free.
- You can use any bread you like instead of sandwich rolls, such as sliced bread, pita bread, or lavash. You can also use gluten-free bread if needed.
- You can adjust the seasonings of the roasted vegetables and the herb spread to your taste. You can add more or less salt, pepper, garlic, lemon juice, or herbs. You can also add some spice, such as cayenne pepper, red pepper flakes, or sriracha sauce.
Storing and Reheating Leftovers
You can store the roasted vegetables and the herb spread separately in airtight containers in the refrigerator for up to 3 days. To reheat the roasted vegetables, you can microwave them for a few minutes, or bake them in the oven at 375°F for 10 to 15 minutes, until warmed through. Then, assemble the sandwich according to the recipe.
Roasted Vegetable Sandwiches with Creamy Herb Spread
- parchment paper
- blender or food processor
For the roasted vegetables:
- 1 medium eggplant, sliced into 1/4 inch thick rounds
- 1 large zucchini or yellow summer squash, sliced into 1/4 inch thick rounds
- 2 portobella mushrooms, stems removed and sliced
- 1 red bell pepper, seeded and cut into thin strips
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- 1 teaspoon of smoked paprika
- 2 garlic cloves, minced
- 1/2 teaspoon of dried thyme
For the creamy herb spread:
- 1/2 cup of plain Greek yogurt
- ¼ cup fresh basil leaves, chopped
- ¼ cup fresh parsley leaves, chopped
- 1/8 cup fresh chives, chopped
- 2 garlic cloves, peeled
- 1 tablespoon of lemon juice
- ½ tsp lemon zest
- Salt and pepper, to taste
To assemble:
- 8 oz of fresh mozzarella cheese, sliced
- 4 crusty sandwich rolls, such as hoagie, ciabatta, or bolillo, split and toasted
- 1 cup of baby arugula leaves
- Preheat oven to 425°F and line a baking sheet with parchment paper. In a large bowl, toss the eggplant, zucchini, mushrooms, and bell pepper with olive oil, salt, pepper, paprika, garlic, and thyme. Arrange the vegetable mixture on the prepared baking sheet in a single layer. Roast for 20 to 25 minutes, flipping halfway, until tender and golden.
- In a blender or food processor, combine the greek yogurt, basil, parsley, garlic, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy. Transfer to a small bowl and refrigerate until ready to use.
- To assemble the sandwiches, spread some of the herb spread on the bottom halves of the toasted rolls. Top with a slice of mozzarella cheese, followed by some roasted vegetable slices. Add some baby arugula leaves and cover with the top halves of the rolls. Cut in half and serve.
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