5 Reviews

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.

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Brooke the Cook in WI July 10, 2008

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!

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katia March 26, 2008

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!

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ToiCara September 13, 2006

Loved this sandwich. Lightly toasted focaccia; added guacamole to one side & topped veggies w/thn sliced red onion & then cheddar cheese. Ran under broiler. DEELICIOUS!

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cindygma August 11, 2006

What a great way to take advange of all those wonderful vegetables. Roasting gives them a wonderful sweet flavor. Loved it on the Focaccia bread. Thanks for sharing a simple yet delicious sandwich, Cookiedog.

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Merlot August 09, 2006
Roasted Vegetable Sandwich