French · Lunch
French Roasted Vegetable Baguette
Roasted zucchini, bell pepper, eggplant and red onion tossed in olive oil and herbes de Provence, layered inside a crisp baguette with goat cheese, arugula and basil-tinged mayonnaise. Vegetables are oven-roasted until caramelized at the edges, then piled warm with tangy cheese for a rustic French-style vegetable sandwich.
$4
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
530Calories
14.2gProtein
26.8gFat
58.3gCarbs
11.4gSugar
7.6gFiber
1180mgSodium
21mgChol
7.9gSat Fat
720mgPotassium
150mgCalcium
3.4mgIron
0.2mcgVitamin B12
48mgVitamin C
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
mediterranean
vegetarian
Instructions
1
Prep
Cut the zucchini, bell pepper, eggplant and red onion into 1-inch pieces. Spread on a baking sheet.
2
Roast
Toss vegetables with olive oil, thyme, oregano, salt and pepper. Roast at 425°F for 20–22 minutes, turning once, until edges brown and eggplant is soft.
3
Finish
Drizzle roasted vegetables with balsamic vinegar and toss until glossy. Toast the split baguette cut-side up under the broiler on high for 1–2 minutes until golden.
4
Build
Chop basil fine and stir into mayonnaise. Spread on both cut sides of baguette, then layer arugula, warm roasted vegetables and crumbled goat cheese on the bottom half.
5
Plate
Close sandwich, press gently to set layers, and slice diagonally before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g mixed zucchini, bell pepper, eggplant and red onion, cut into 1-inch pieces
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp dried thyme
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 6.4 oz180g, about one-third of a standard baguette baguette, split lengthwise
- 2.2 oz60g goat cheese
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp fresh basil
- a small handful (10g) arugula
- 4 tsp4 tsp balsamic vinegar
