Spanish · Lunch
Spanish Roasted Vegetable Sandwich
A vegetarian sandwich on a crusty roll layered with fire-roasted red peppers, zucchini and eggplant, finished with almond romesco sauce, manchego shavings and arugula. Roasted until charred and tender, the vegetables carry smoky sweetness against the sharp sheep's cheese and peppery greens.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
478Calories
14.2gProtein
24.8gFat
52.6gCarbs
8.9gSugar
8.4gFiber
712mgSodium
15mgChol
6.1gSat Fat
690mgPotassium
210mgCalcium
3.4mgIron
0.2mcgVitamin B12
78mgVitamin C
vegetarian
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegan
Instructions
1
Prep
Halve the roll, arrange pepper strips, zucchini and eggplant on a tray, pat dry with paper towel.
2
Roast
Toss vegetables and garlic with olive oil and paprika; roast at 425°F (220°C) for 20-25 minutes, turning once, until peppers blister and zucchini and eggplant soften.
3
Rest
Cool roasted vegetables for 5 minutes, then toss with vinegar, salt and pepper until coated.
4
Plate
Spread romesco on both roll halves, layer vegetables, top with manchego and arugula, close, press gently, halve diagonally and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 crusty white roll (3.2 oz / 90g)
- 5.6 oz160g red bell pepper
- 4.2 oz120g zucchini
- 2.8 oz80g eggplant
- 2 clove2 clove garlic
- 2 tbsp28g olive oil, divided
- 1/2 tsp1/2 tsp smoked paprika
- 2 oz56g almond romesco sauce
- 1.4 oz40g manchego cheese, shaved
- 1 oz28g arugula
- 1 tsp1 tsp sherry vinegar
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
