Best Roasted Vegetable Sandwich With Parsley Arugula Salad Recipes

ROASTED VEGETABLE SANDWICHES

Roasted Vegetable Sandwiches image

These hearty sandwiches may be assembled ahead of time and are perfect for a summer picnic

Provided by EatingWell Test Kitchen

Categories Healthy Vegetarian Sandwich Recipes

Time 50m

Number Of Ingredients 13

Ingredients

1 small eggplant, thinly sliced into rounds
1 zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
2 teaspoons extra-virgin olive oil
2 cloves garlic, finely chopped
Salt & freshly ground pepper, to taste
1/4 cup nonfat sour cream, or nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon chopped fresh basil
1 teaspoon lemon juice
1 16-inch-long French baguette, split lengthwise and cut into 4 sections
1 bunch watercress, washed, large stems removed (about 2 cups)

Steps:

Preheat oven to 450 degrees F. Toss eggplant, zucchini, yellow squash and bell pepper with oil and garlic in a large roasting pan. Season with salt and pepper. Roast the vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let cool.
Meanwhile, whisk together sour cream (or yogurt), mayonnaise, basil and lemon juice in a small bowl. Season with salt and pepper; reserve in the refrigerator.
Spread the mayonnaise mixture on both of the bread halves and arrange watercress on the bottom layer. Top with the vegetable mixture and the bread tops.

Nutrition Facts : Calories 282.7 calories, Carbohydrate 43.7 g, Cholesterol 7.7 mg, Fat 8.9 g, Fiber 6.2 g, Protein 8.6 g, SaturatedFat 2.1 g, Sodium 565.1 mg, Sugar 8.7 g

ROASTED VEGETABLE SANDWICHES

Roasted Vegetable Sandwiches image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 acorn squash, halved, seeded and sliced into 1/2-inch-thick half moons (leave the skin on)
1 pound rainbow baby carrots (about 16), halved lengthwise if large
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
1 7.5-ounce container chive-and-onion cream cheese
1 tablespoon chopped fresh dill
8 slices multigrain bread
4 cups baby spinach
2 tablespoons red wine vinegar
1 cup pickled beets (about 6 ounces), drained and sliced 1/4 inch thick

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.