Roasted Vegetable Sandwich

Roasted Vegetable SandwichHere’s another quick and delicious meat-free meal idea for you that’s perfect for summer time or any time, really! It’s so simple I’m not even sure I can call it a recipe. It’s versatile too. Prefer to grill the vegetables? That works. Rather have a salad? Just place the vegetables on top of a bed of mixed greens. Or chop up the vegetables and put them over whole wheat pasta or brown rice. But I have to tell you, tonight I made these as sandwiches for Meatless Monday and they were so delicious. …And you thought it was hard to come up with a meat-free dinner. I’ve got you covered.

Sliced VegetablesRoasted Vegetable Sandwich

  • 1 eggplant, sliced lengthwise in half inch pieces
  • 1 bell pepper, seeds removed and sliced in quarters
  • 2 portabello mushrooms, sliced
  • 1 zucchini, sliced lengthwise in half inch pieces
  • extra virgin olive oil
  • sea salt
  • pepper
  • 4 sprouted wheat hamburger buns
  • 4 slices havarti cheese
  • 1 cup mixed greens

Garlic Mayonnaise Spread

  • 1/2 cup all natural mayonnaise
  • 1 Tbsp. lemon juice
  • 1 garlic clove, minced
  • 1 tsp. chopped parsley

Roasted VegetablesPreheat oven to 450 degrees. Place all the sliced vegetables on a baking sheet. Drizzle with EVOO and sprinkle with salt and pepper. Toss with your hands to coat evenly. Place in oven for about 20 minutes until tops begin to turn lightly brown and the water from the vegetables has cooked off. Flip vegetables over and cook for another 5 or 10 minutes.

Toast buns. Combine ingredients for mayonnaise spread and stir well. Spread mayo on bun and stack vegetables topping with cheese and a bit of mixed greens.

Serve with roasted potatoes or mixed greens salad. Enjoy!

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