Roasted Veggie Sandwich on Olive Bread
Source of Recipe
Wilton Enterprises
List of Ingredients
1 medium eggplant, peeled, quartered and sliced (lengthwise)
2 teaspoons salt
2 medium zucchini, halved and sliced (lengthwise)
1 medium red onion, sliced in rings
4 ounces sliced Portobello mushrooms
2 cloves garlic, chopped
1 (12 ounces) jar roasted red peppers
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons dried basil
3 Tablespoons olive oil
Mixed greens
Crumbled goat cheese
Pesto Mayonnaise
Recipe
Place eggplant slices in colander, sprinkle with salt, let drain 20 minutes. Preheat oven to 400°F. Rinse and pat dry on paper towels. Place vegetables, except for roasted peppers, and garlic in 11x15 Wilton baking pan. Toss with seasonings and olive oil. Roast 15-20 minutes or until soft. Cool. May be made one day ahead. Prepare sandwiches or allow guests to assemble their own.
Pesto Mayonnaise
1/2 cup prepared pesto
1 cup mayonnaise
In small bowl whisk the pesto and mayonnaise together. Refrigerate until ready to use. May be made 2 days ahead.
Mediterranean Olive Bread
Tools:
Mini Loaf Pan
Ingredients:
1 package (16 oz.) hot roll mix
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon nutmeg
4 oz. Greek black olives, seeded and coarsely chopped
1 cup hot water (120°F to 130°F)
2 tablespoons butter or margarine, softened
1 egg
Preheat oven to 375°. Spray pan with vegetable pan spray. In large bowl, combine hot roll mix, yeast packet, oregano, garlic powder, nutmeg and olives, mix well. Stir in hot water, butter and egg until dough sticks together in a ball. Turn dough onto a lightly floured surface. With floured hand, shape dough into a large ball. Knead dough for 5 minutes until smooth. Cover with a large bowl and let rest for 5 minutes. Divide dough into 6 equal parts. Shape gently into small loaves and place in each prepared pan. Cover with a clean cloth and let rise in warm place until doubled in bulk. Remove cloth. Make three crosswise slashes on top of each loaf. Bake for 20 to 25 minutes or until golden brown. Remove from pan and cool on wire racks. Brush tops of loaves lightly with olive oil if desired.
Makes 6 mini loaves.
Recipe may be doubled.
To serve sandwiches:
Split olive bread lengthwise. Spread a small amount of pesto mayonnaise on both sides of bread. Place few mixed greens on bottom half. Top with 2 slices of eggplant, zucchini, onion, and slice of roasted red pepper. Sprinkle 1/2-1 teaspoon crumbled goat cheese on top. Replace top on sandwich, cut in half.
Makes 12 halves.
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