Best Roasted Vegetable Feta Sandwich Recipes

Roasted Vegetable & Feta Sandwich image

Provided by Dancer

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon dry oregano
1 loaf country bread or 1 loaf sourdough bread
1 eggplant
1 tablespoon olive oil
1 (7 ounce) jar roasted red bell peppers or 1 freshly roasted red bell pepper
1 pinch red pepper flakes
salt
pepper
4 ounces feta cheese
2 teaspoons lemon juice

Steps:

Cut eggplant crosswise into 1/2" slices.
Mix 1/2 tbsp.
oil with 1 tbsp.
water.
Brush mixture on both sides of eggplant slices.
Grill or broil until lightly brown and tender (3 to 4 minutes per side).
Chop eggplant coarsely and mix with chopped red bell peppers.
Season with salt and pepper.
In a small bowl, mash feta with fork.
Add lemon juice, oregano, red pepper flakes and remaining 1/2 tbsp.
oil.
Blend until smooth and spreadable.
Season with pepper.
Slice loaf in half horizontally and scoop out about 1" of soft interior from each half.
Spread seasoned feta in bottom half of loaf.
Spoon eggplant and pepper mixture over and place bread top firmly on bottom half.
Cut into wedges and serve.

Roasted Vegetable Sandwich with Feta image

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

2 shallots, thinly sliced
1 fennel bulb, thinly sliced
1 leek, thinly sliced
1 onion, thinly sliced
1/4 head cabbage, thinly sliced
1/2 cup olive oil
Kosher salt
1 sourdough boule, baguette or any crusty bread you can find, sliced
2 cups pea shoots, minced
1 pound feta cheese, crumbled

Steps:

Preheat the oven to 375 degrees F.
Add the shallots, fennel, leek, onion, cabbage and olive oil to a large mixing bowl and toss well with salt, making sure everything is very evenly seasoned. Spread out on a sheet tray.
Roast, checking the vegetables every 15 minutes and moving them around using a spatula, until perfectly roasted, about 45 minutes total. Allow to cool for at least 15 minutes before using them.
Toast the bread slightly while the oven is hot and the vegetables are cooling. Spread the vegetables over the bread evenly, top the vegetables with the pea shoots and feta cheese and cut into serving-size pieces.

ROASTED VEGETABLE & FETA SANDWICH image

Yield 6 servings

Number Of Ingredients 9

1 medium eggplant @ 1#
1 T olive oil
1 7oz jar roasted red peppers, drained, rinsed and chopped
salt & freshly ground pepper
4 oz feta cheese
2 t fresh lemon juice
1 t dried oregano
pinch of red pepper flakes
1 round loaf county bread

Steps:

Prepare a grill or preheat the broiler. Cut eggplant crosswise into 1/2 " thick slices. Brush 1/2 T of the oil over both sides of the eggplant slices. Grill or broil the eggplant until lightly browned and tender, 3-4 minutes per side Let cool slightly. Chop the eggplant coarsely and mix with red peppers. Season with salt & pepper. In a small bowl, mash feta with a fork. Add lemon juice, oregano, red pepper flakes and the remaining 1/2 T oil; blend until smooth and spreadable. Season with pepper. Slice loaf in half horizontally and scoop out about 1" of the soft interior from each half. Spread the seasoned feta in the bottom half of the loaf. Spoon the chopped eggplant and peppers over the cheese and place the bread top firmly on the bottom half. Cut into wedges. Serve immediately or wrap and store in a cool place for up to 8 hours.