Roasted Vegetable Sandwich

Name: Roasted Vegetable Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 sandwiches, 4 serving(s)
Ingredients: 1 lb eggplant, peeled; 1/2 lb medium mushroom; 1/2 teaspoon italian seasoning; 7 ounces roasted red peppers, chopped; 4 tablespoons oil (from the jar of peppers); 4 -6 ounces feta cheese, crumbled; salt and pepper; 20 inches French baguettes

(3)

Recipe by Realtor by day

These crusty sandwiches are so simple and tasty. Sometimes I add grilled onions, mozzarella or cheddar cheese, regular mayonnaise, garlic aioli or pesto, too. Check out my other recipe to use with this recipe #367149 Feel free to add your favorite items.

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READY IN: 20mins

SERVES: 4

YIELD: 2 sandwiches

UNITS: US

INGREDIENTS

Nutrition

1

lb eggplant, peeled
¹⁄₂

lb medium mushroom
¹⁄₂

teaspoon italian seasoning
7

ounces roasted red peppers, chopped
4

tablespoons oil (from the jar of peppers)
4 -6

ounces feta cheese, crumbled
salt and pepper
20

inches French baguettes

DIRECTIONS

Slice eggplants horizontally into 1/2" slices. Wash mushrooms, pat dry.
Brush veggies with 3 tbsp of the oil, grill or broil until lightly browned and tender, 3 to 4 minutes per side. Let cool.
Roughly chop veggies and combine with peppers. Season with salt and pepper.
Combine feta cheese, seasoning and remaining tablespoon of oil in a small bowl.
Slice the baguettes and scoop out a little of the bread.
Sprinkle the cheese mixture over the bottom pieces, spoon vegetables over cheese and cover with tops.
Slice each sandwick diagonally into 3 or 4 pieces and serve.

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