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

Change up the spread as you like with hummus, pesto, or a tapenade.
Cheese would also be a nice addition.

1 comment:

  1. Just found this blog from your other one. I love roasting veggies, and we love sandwiches. I think I may have to try this out. Beautiful photograph.