Take-out Tuesday, Roasted Vegetable Sandwich
There is so much winter weather and hardship right now,
let me distract you with these beautiful sweet peppers~
They were sitting on the cutting board for last Friday night’s kebabs
and I was reminded of a wonderful recipe for a vegetable “sandwich”
that I want to re-share with you today
Roasted peppers and onions are skewered with fresh spinach and cheese between baked eggplant slices
You’ll never miss the bread!
When working with eggplant or zucchini
it’s important to draw out the salt
to keep the vegetables from getting mushy.
Just slice and lay on a paper towel and sprinkle with salt
Let the slices sit for 10-15 minutes, then turn over and salt the other side
Set up a little breading station with a beaten egg,
panko bread crumbs, and freshly shaved Parmesan cheese
Pat slices dry and dip in egg, then bread crumbs, then Parmesan
Place slices on a foil lined baking sheet that has been sprayed with cooking oil spray
Drizzle with olive oil. Bake eggplant at 400 for 20 minutes
Continue baking if necessary until golden brown and eggplant has softened
In the meantime roast onion, red and yellow peppers, and onion
Roast the other vegetables the same way as the eggplant,
on a foil lined and sprayed baking sheet and drizzled with a little olive oil
When veggies are done start stacking, beginning and ending with an eggplant slice
Tuck a square of cheese into the stack in several places
As it melts it will help hold the sandwich together
Use long toothpicks or short skewers to hold the stacks together
Put these beautiful little towers of vegetable heaven back in the oven
to melt the cheese and heat through right before serving
Roasted Vegetable Sandwiches
Equipment
- short skewers
Ingredients
- 1 eggplant
- 1/2 red pepper
- 1/2 yellow pepper
- 1/2 Vidalia or other sweet onion
- 4 oz Fontina cheese sliced and cut into 8 squares
- fresh spinach leaves
- 1 egg
- 1 cup seasoned Panko bread crumbs
- 4 oz freshly shaved Parmesan
- S & P
- olive oil
- Marinara sauce for dipping {optional}
Instructions
- Wash veggies. Cut eggplant into 1/2 ” slices and lay on a paper towel. Sprinkle with salt. After 10-15 minutes turn over and repeat, letting sit for 10-15 more minutes. Pat dry.
- Beat egg in a small shallow dish. Put bread crumbs in another small shallow dish, and also the Parmesan cheese. Dip eggplant slices in egg, then dredge in breadcrumbs, then Parmesan.
- Place slices on a foil lined baking sheet that has been sprayed with cooking oil spray. Roast at 400 for 20-30 minutes until golden and soft.
- Cut pepper halves into 4 pieces. Slice onion. Roast onions and peppers on a foil lined baking sheet and bake for 20 minutes or until done. Season with S & P
- Make 4 stacks starting and ending with an eggplant slice. One eggplant slice, 1 onion slice, 1 cheese square, 1 red pepper square, 3 spinach leaves, 1 cheese square, 1 yellow pepper square, and final eggplant slice. Skewer vertically. Return stacks to foil lined pan and bake for 5-10 minutes to melt the cheese before serving. Serves 4. Serve remaining eggplant slices along side and warm marinara for dipping if desired
Enjoy!
I will be joining these fabulous parties and blogs:
Sundays on Silverado Love Your Creativity Over the Moon
Between Naps on the Porch, Celebrate Your Story,
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Turn About Tuesday
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A roasted veggie sandwich looks and sounds delicious, Jenna! With the really cold and dreary days, I find myself wanting to eat more…ugh! It is 21 here with wind chill of 10. Stay warm!
Are you getting snow? Birmingham has about an inch and still snowing!
We have a dusting, still snowing but it has let up!
Can’t beat a roasted vegetable sandwich, and I enjoyed many while in Europe. I fell in love with one at Panera’s many moons ago, and have duplicated it to my liking. Thanks for the inspiration, it’s time to add a roasted veggie sandwich to our lunch menu.
Thanks Deb, it’s one of my favorites too!
Yes please!
yes, yummy!
What a great idea!
Thanks Jeanie!
What a great idea! I love that these are bread free. So many possibilities, and perfect on a party buffet.
They are pretty enough for a party, thanks Dorothy!
I just showed tour delicious veggie sandwich to sweet man as he is sitting right her. He wants to run out and get eggplants for me to make these. Great idea Jenna! Yummo!
Happy Tuesday my friend!
Oh great, I hope you enjoy!
Such delicious healthy food, a great recipe Jenna. All our favorites here. Can’t wait to give this a try……..
Thanks Em, I love eggplant made like this!
Sounds yummy Jenna! Everything is better on a skewer! Hope you’re staying warm ♥
ha, you’re right, everything is so much more fun on a skewer!
These look really really good. I’d much prefer a veggie slider over beef anyday!
Thanks so much Marie, I often make just the eggplant prepared this way to serve as a snack or a side…
Mmm…these are perfect for meatless Mondays! Thanks for sharing at Celebrate Your Story! Link Party 🙂