Roasted Vegetable Sandwich Recipe
These roasted summer vegetable sandwiches are everything you want in a seasonal meal: smoky, creamy, herby, and fresh. They’re packed with tender roasted, then broiled eggplant, zucchini, and sweet peppers; and layered with pesto, ricotta, and peppery arugula on golden grilled ciabatta. They’re bold, satisfying, and totally irresistible. Make them once, and you’ll be craving them all summer long.
Servings: 4
Ingredients
- 2 medium eggplants, cut into 1/2-inch rounds
- 2 medium zucchini, sliced lengthwise
- 2 bell peppers, sliced into large wedges
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 4 ciabatta rolls, sliced in half
- 1 cup whole milk ricotta cheese
- 1/2 cup basil pesto
- 2 cups baby arugula
Instructions
- Get ready. Position one oven rack in the center and one rack about 6 inches from the broiler. Preheat your oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and brush with a thin layer of extra virgin olive oil. Arrange the eggplant, zucchini, and pepper slices on top. Brush the veggies with olive oil, and sprinkle them with salt and pepper.
- Roast the vegetables. Place the baking sheet on the center rack and roast the vegetables for about 25 minutes, flipping once halfway through, until the vegetables are golden and tender.
- Broil the vegetables. Carefully remove the pan from the oven. Turn your broiler to high and place the vegetables under the broiler briefly, just until they start to char in spots, about 3 minutes. Watch them closely as they broil to make sure they do not burn. Remove the vegetables from the oven, but leave the broiler on.
- Toast the bread. Lightly brush the cut sides of the ciabatta rolls with olive oil and place the bread cut side up on a second rimmed baking sheet. Broil them until golden and crisp, just a minute or two; watch them closely to ensure they don’t burn. Alternatively, you can also use a grill pan or skillet to toast them instead.
- Assemble and serve. Spread the bottom half of each ciabatta roll with pesto and the top half with ricotta. Add layers of roasted eggplant, peppers, and zucchini. Finish with a handful of arugula, close the sandwiches with the top halves of the bread and press gently. These are best enjoyed warm or at room temperature.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Foil v. Parchment: If you typically like to roast your vegetables on parchment paper, please use caution when broiling it as the edges can catch fire. That’s why we recommend lining your baking sheet with foil for this recipe instead.
Nutrition
Calories: 448kcal | Carbohydrates: 51.1g | Protein: 17.5g | Fat: 20.9g | Saturated Fat: 7.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.3g | Cholesterol: 34.1mg | Sodium: 633.8mg | Potassium: 1007.7mg | Fiber: 10.4g | Sugar: 14.4g | Vitamin A: 3249.8IU | Vitamin C: 100.2mg | Calcium: 234.7mg | Iron: 1.7mg
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