Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Vegetable Sandwich Recipe
    Lost? Site Map

    Roasted Vegetable Sandwich

    Roasted Vegetable Sandwich. Photo by cookiedog

    1/3 Photos of Roasted Vegetable Sandwich

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    cookiedog's Note:

    I first tasted this sandwich at an Italian cafe and it is called "Favorito". An unforgettable sandwich! This recipe is adapted from one I found on the internet.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Place the eggplant and red bell pepper on a baking sheet and brush with 1 tablespoon of olive oil.
    3. 3
      Roast in preheated oven for about 25 minutes; roast the peppers until blackened. Remove from oven and set aside to cool.
    4. 4
      Meanwhile, sauté the mushrooms in 1 tablespoon of olive oil until tender.
    5. 5
      Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
    6. 6
      Peel cooled peppers, core and slice. Arrange the eggplant, peppers, mushrooms, and basil on the focaccia.
    7. 7
      Wrap the sandwich in plastic wrap. Place a cutting board on top of it and weigh it down with some canned goods. Allow sandwich to sit for 2 hours before slicing and serving.

    Ratings & Reviews:

    • on July 10, 2008

      55

      Wow - this was really yummy! I roasted the eggplant, mushrooms and chopped yellow bell peppers (all out of red ones) all at once. That way I didn't have to dirty up another pan to saute the mushrooms and the darkened skin on the peppers didn't bug me at all so I didn't bother to peel them. I used fat-free mayo and lots of fresh basil from the garden, the basil was really the secret ingredient in these sandwiches. I used ciabatta rolls and didn't squash the sandwiches, but I did allow them to come to room temperature before eating. One note - the baking sheet should be sprayed with cooking spray as my eggplant stuck to the bottom. Made for ZWT4.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2008

      55

      Simply wordeful! I loved roasted vegetables ans mushrooms so I knew from the first look that this would be my favorite sandwich. I cooked the mushrooms with the garlic so I didn't added any to the mayo. I made half with toast bread and the other half with a focaccia type bread. Both wordeful! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2006

      55

      This was a fabulous summertime dinner sandwich. I agree with the others that roasted veggies really give it a great punch of flavor. The bonus is that letting it set for two hours meant that the "pre-dinner" rush at our house was kept to a minimum. I did add some red onion for extra kick. Great sandwich!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Roasted Vegetable Sandwich

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 116.1
     
    Calories from Fat 72
    62%
    Total Fat 8.1 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 2.5 mg
    0%
    Sodium 74.0 mg
    3%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 3.8 g
    15%
    Sugars 4.6 g
    18%
    Protein 2.0 g
    4%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes