ROASTED VEGETABLE SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a baking sheet in the upper third of the oven and another in the lower third; preheat to 450˚. Toss the squash, carrots, olive oil, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl. Put the squash on one of the baking sheets and the carrots on the other, spreading the vegetables in a single layer. Roast, switching the pans halfway through, until the vegetables are lightly browned and tender, 25 to 30 minutes.
- Meanwhile, mix the cream cheese with the dill in a small bowl. A few minutes before the vegetables are done, toast the bread, then spread with the cream cheese mixture. Toss the spinach with the vinegar and season with salt and pepper.
- Lay out 4 slices of bread, cream cheese-side up. Top each with a layer of beets, then the squash, carrots, spinach and another slice of bread. Cut in half.
FRENCH ROASTED VEGETABLE SANDWICHES
Make and share this French Roasted Vegetable Sandwiches recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400F.
- Coat a large baking sheet with no-stick spray.
- Arrange the eggplant, peppers, tomatoes, and onions on the sheet. Brush with the oil.
- Sprinkle with the garlic and rosemary.
- Bake for 45 minutes, or until golden brown and tender.
- Split the bread horizontally and scoop out the interior, leaving a 1" shell.
- (Reserve the bread for another use.) Spread the yogurt over the bottom of the shell, then sprinkle with the vinegar.
- Arrange the vegetables in the bottom of the shell.
- Sprinkle with the Parmesan.
- Top with the spinach.
- Place the top of the bread over the filling.
- Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled.
- Cut to 8 wedges.
- To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers, To use, thaw overnight in the refrigerator.
Nutrition Facts : Calories 222, Fat 5.7, SaturatedFat 1.1, Cholesterol 0.4, Sodium 347.2, Carbohydrate 36.3, Fiber 4.6, Sugar 4.7, Protein 6.6
FRENCH DIPPED SANDWICHES
Provided by Food Network
Time 2h10m
Yield 6 sandwiches
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F. Combine the chopped vegetables, garlic and thyme in a large roasting pan. Rub the dried herbs and spices all over the beef; season generously with salt and pepper. Place the beef fat-side up on the vegetables and roast until a thermometer inserted into the thickest part of the meat registers 130, about 45 minutes. Remove the meat from the pan, cover loosely with foil and set aside to rest for 30 minutes.
- While the meat is resting, put the roasting pan on the stove and cook the vegetables over high heat until they are browned but not burnt and the liquid has evaporated; pour off any excess fat. Add the beef broth to the pan, using a wooden spoon to scrape up any browned bits that cling to the bottom. Transfer the liquid and vegetables to a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the liquid reduces by half, about 30 minutes. Strain the sauce and season with salt and pepper. Keep warm.
- Trim any excess fat from the beef and thinly slice. Halve the rolls horizontally and warm in the oven. Dip the bottom of each roll in the sauce and top with some of the beef; dip the cut side of each roll top in the sauce and place on each sandwich. Serve with the hot mustard.
ROASTED VEGETABLE SANDWICH
I first tasted this sandwich at an Italian cafe and it is called "Favorito". An unforgettable sandwich! This recipe is adapted from one I found on the internet.
Provided by cookiedog
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Place the eggplant and red bell pepper on a baking sheet and brush with 1 tablespoon of olive oil.
- Roast in preheated oven for about 25 minutes; roast the peppers until blackened. Remove from oven and set aside to cool.
- Meanwhile, sauté the mushrooms in 1 tablespoon of olive oil until tender.
- Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
- Peel cooled peppers, core and slice. Arrange the eggplant, peppers, mushrooms, and basil on the focaccia.
- Wrap the sandwich in plastic wrap. Place a cutting board on top of it and weigh it down with some canned goods. Allow sandwich to sit for 2 hours before slicing and serving.
ROASTED VEGGIE SANDWICHES
Looking for a delicious way to use a variety of veggies? Our Test Kitchen home economists recommend tucking your garden harvest into this hearty sandwich. The pleasant flavor of eggplant, red pepper, onion, zucchini and yellow summer squash is enhanced by a creamy basil yogurt spread. The bright blend of colors is sure to perk appetites, too!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the vinegar, oil and basil. Add the eggplant, red pepper, onion, zucchini and yellow squash; toss to coat. Place vegetables in a single layer in a large roasting pan. Roast, uncovered, at 450° for 20-30 minutes or until tender, stirring occasionally., Meanwhile, in a small bowl, combine the yogurt, mayonnaise, basil and lemon juice. Hollow out rolls if necessary. Serve roasted vegetables on rolls with yogurt spread.
Nutrition Facts :
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