Roasted Veggie Sandwich with Goat Cheese

So I had this for dinner last night and was going to post about it later in the week. After my first bite, I knew I had to post it today! Last night was a rare occasion wherein I only had to cook for myself! The possibilities! Why is it that when our men are away, us women cook vegetarian food? Or that’s how it is in my house at least. I don’t always need meat in my meal but Chris is a ravishing beast without it so I try to always include it. I will, however, make this sandwich for him later on and I bet prosciutto or bacon would be a lovely addition. This sandwich doesn’t have to be vegetarian but the veggies are definitely the attention getters here.

I cut up a variety of vegetables, all the same size, tossed them with extra virgin olive oil, fresh thyme, salt and pepper and roasted them in a 425 degree oven for about 20-25 minutes. Have you roasted onions before? You’re welcome. I also used eggplant, red bell pepper, summer squash, zucchini, and mushrooms (gotta love CSAs!). I then made a salsa verde with 2 kinds of basil and crumbled some goat cheese. You can use any type of bread or roll for this but the ciabatta roll takes the cake. I split it open, spread the salsa verde on the bottom half (be liberal! You want this to be dripping!) and goat cheese on the top. Add hot veggies, top with the other half of the roll and cut on a diagonal. So many flavors that all seamlessly work together. You won’t be upset when you’re told to finish your vegetables!

Sorry for the lack of pictures. My lighting wasn’t the greatest (thanks summer evening storms!) and I was too hungry to have patience. We are only humans, right? Happy sandwich making!


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Roasted Veggie Sandwich with Goat Cheese

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