Oct 29, 2009

Roasted Vegetable Sandwich

I love to roast vegetables! So simple, and a great way to concentrate the flavor. All you need to do is cut your veggies (I find thin slices work best, they cook faster!) place them on a rimmed cookie sheet, drizzle with olive oil, season with salt and pepper, toss to get all veggies coated, then spread them out into a single layer. Bake in a 400 F oven until tender and starting to brown (about 40 min).

Earlier this week I made a yummy sandwich with a variation of the above recipe. My husband said that this sandwich tasted like it came from a fancy restaurant - and it's so easy!

The basics

First I thinly sliced a butternut squash, red onion, red bell pepper, and green bell pepper (you can use what ever fresh veggies you have on hand; eggplant and zucchini squash would be delicious) and followed the instructions above.

The veggies sliced and tossed with Olive Oil, Salt and Pepper
While the veggies were roasting I split a ciabatta loaf, brushed with olive oil and toasted it. Then I spread a thin layer of herbed goat cheese on both sides.

The little pieces to the side are Aidan's, he doesn't like a lot of cheese so I only put it on half.

When the veggies were almost done (about 35 min), I drizzled them with balsamic vinegar and returned them to the oven to finish. The vinegar will reduce to create a flavorful syrup that adds an extra level of flavor to the sandwich.

The roasted vegetables after the balsamic vinegar reduced

All that's left is to assemble the sandwich! Layer the veggies on the bread and top with some fresh baby spinach. Enjoy!

The end product (sorry the pic is blurry, I was too close for the camera focus)

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