Take-out Tuesday, Roasted Vegetable Sandwich

the Painted Apron

5 years ago

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

You won't miss the meat or bread with these tasty vegetable sandwiches!

Course Main Course

Cuisine American, Italian

Keyword baked eggplant, eggplant sandwiches, garden sliders, roasted vegetables, vegetable sandwich, vegetarian meal

Prep Time 10

Cook Time 10

roasting time 30

Servings 4

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