Roasted Vegetable Sandwich

  1. Preheat oven to 375F.
  2. Arrange your vegetables on a very large pan lined with aluminum foil and sprayed lightly with non-stick cooking spray.
  3. Top with the rosemary sprigs.
  4. Bake for about 35 minutes or until the vegetables are soft and the skin on the peppers and tomatoes is blistered.
  5. Don't turn off the oven.
  6. Skin the tomatoes and peppers.
  7. Throw out the rosemary.
  8. Scoop out the middle of the bread to make a well for your vegetables.
  9. Mix the yogurt cheese, Dijon mustard, balsamic vinegar and garlic (remove the remaining papery skin and mash the garlic) in a small bowl.
  10. Spread on cut sides of bread.
  11. Arrange the vegetables on the bread and wrap the sandwich in aluminum foil.
  12. Bake in oven for about 15 minutes.
  13. Slice into 3-4 slices and serve.

roma tomatoes, anaheim chilies, acorn, portabella mushroom, zucchini, crookneck yellow, red onions, garlic, rosemary sprigs, yogurt cheese, mustard, balsamic vinegar, crusty

Taken from www.food.com/recipe/roasted-vegetable-sandwich-28996 (may not work)

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