Italian · Lunch
Roasted Vegetable Sandwich
Italian-style vegetarian sandwich on grilled ciabatta layered with oven-roasted zucchini, eggplant, bell pepper and red onion. Vegetables caramelize at the edges while fresh mozzarella softens into the warm bread, finished with basil and balsamic vinegar.
$4
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
536Calories
18.9gProtein
24.8gFat
61.4gCarbs
10.5gSugar
8.4gFiber
954mgSodium
32mgChol
8.1gSat Fat
1052mgPotassium
322mgCalcium
2.8mgIron
0.6mcgVitamin B12
59mgVitamin C
vegetarian
low-cholesterol
high-fiber
gluten-free-adaptable
mediterranean
hidden-gems
low-chol
vegetarian
Instructions
1
Prep
Slice zucchini into thin ribbons, eggplant into rounds, bell pepper into strips, and red onion into thin slices.
2
Roast
Toss vegetables with 1 tbsp olive oil, salt and pepper on a baking sheet. Roast at 425°F for 18–20 minutes, turning once, until eggplant is soft and edges brown.
3
Grill
Brush ciabatta cut sides with olive oil and toast on a hot grill pan over medium-high heat for 1–2 minutes per side until golden with char marks.
4
Plate
Layer warm roasted vegetables and mozzarella on bottom half, scatter basil over, drizzle with balsamic vinegar, close with top half, and slice in half to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g zucchini
- 150g150g eggplant
- 11 small bell pepper
- 11 small red onion
- 2 tbsp2 tbsp olive oil, plus extra for brushing
- 200g200g ciabatta roll, split
- 86g86g fresh mozzarella
- 66 fresh basil leaves
- 2 tsp2 tsp balsamic vinegar
- salt and black pepper to taste
