More Roasted Veggies: Sandwich style

A simple roasted vegetable sandwich.  Use leftover roasted veggies, or make some just for this!  

Roasted Vegetable Sandwich

serves 2

1 small summer squash, sliced thinly

1-2 small carrots sliced on the diagonal

1-2 small beets peeled and sliced

1 small eggplant (slice, salt, and drain on a paper towel for 30 minutes prior to roasting)

a dozen small tomatoes (I used cherry and yellow pear)

1 tablespoon of olive oil

cooking spray

2 tablespoons light mayonnaise 

fresh basil leaves 2-4 per sandwich

2 rolls, I used ciabatta bread

salt and pepper to taste

spray a baking sheet with cooking spray

spread vegetables out on the pan and toss with the olive oil

roast at 425 degrees for 15 to 20 minutes

while vegetables are cooling, toast bread/ rolls

spread with 1 tablespoon of mayo each and sprinkle on freshly cracked pepper to taste

lay a couple of basil leaves on the bread and top with the roasted vegetables and more basil

enjoy!

Change up the spread as you like with hummus, pesto, or a tapenade.

Cheese would also be a nice addition.