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Roasted Veggie Sandwich




Source of Recipe


Master Chef Don Easley


Recipe Introduction


A roasted veggie sandwich may sound simple (i.e., boring), but since roasting vegetables brings out so much flavor, even non-vegetarians will be delighted.

Yield 4-6 sandwiches
Time 15-45 minutes, depending on cooking method
Tools:
Knife
Kitchen brush
Grill, heavy frying pan, or baking dish
Spatula or tongs



List of Ingredients




1 medium eggplant
2 zucchini
3 red bell peppers
olive oil
bread*
condiments**

*Choose good, hearty bread like rye or whole wheat, or French bread cut into 6-inch lengths.

**Roasted veggie sandwiches are delicious with hummus or tapenade. You might also want to add grilled onions, mushrooms, lettuce, and/or cheese.



Recipe



Slice the eggplant into ¾-inch lengths, the zucchini in ½-inch lengths, and the bell pepper into quarters.
Rub each slice with oil and arrange in a single layer on the grill, frying pan, or baking dish and cook until brown (grill: about 5 minutes on each side, frying pan: 6-8 minutes on each side, 350° oven: 25-30 minutes).

Assemble the sandwiches and serve.