Roasted Vegetable Sandwich

I love grilling vegetables in the spring and summer and roasting them in the Fall and Winter. Doing a quick roast of your favorite veggies on a Sunday morning is so easy and provides lots of ammunition for a week of healthy lunch time eating. Just cut them, toss them in olive oil, season with salt and pepper and put them in the oven so you can catch up on the news in your pajamas. For lunch, place them on greens with a little goat cheese for a healthy salad or grab some bread and your favorite extras for a delicious sandwich.  

Roasted Vegetable Sandwich

1 red pepper, stemmed, seeded and quartered

1 large portobella mushroom, stemmed and sliced or eight 1/2 " slices of eggplant

20 cherry tomatoes

1 small sweet yellow onion or 1/2 medium sweet yellow onion, sliced

1 small zucchini or yellow squash, cut in half width wise and sliced thinly length wise

4 T olive oil

salt and pepper

- for the sandwich

Ezekeil bread or thin whole grain buns
arugula + goat cheese or arugula + Jarlsberg cheese + a little Vegenaise

Preheat oven to 400 degrees. Combine vegetables and olive oil in a bowl. Transfer vegetables to a shallow pan and season with salt and pepper.  Cook, stirring every fifteen minutes until tomatoes have blistered and other vegetables have softened - about 45 minutes to an hour depending on the size of your roasting pan. Season to taste and remove from heat to cool. Build your sandwich as tall as you can.

The vegetables serve 4 - 5.



Source:  Jill Crusenberry