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Meatless Meal Idea: Roasted Veggie Sandwiches

With the (grown) kids home from college, the husband getting sick with a cold, and a couple of poorly time snow "storms," we had skipped grocery shopping last week. That means that we were beyond ready for fresh veggies and Meatless Monday after scrounging through random freezer meats, pasta and such for a week!  Oven roasted veggies have become my new obsession--and I toss them into everything from omelets to soup and salad. Today, I chopped up roasted veggies and made these yummy roasted veggie sandwiches! While the concept is the same as my Roasted Red Pepper Hummus & Veggie Sandwich, this one is a little different.  Here is my go to recipe for a fresh Roasted Veggie Sandwich.


 

Roasted Veggie Sandwich Ingredients

1 Medium Red or Orange Bell Pepper, Chopped into 1-2 inch pieces
1 Large Yellow Onion, Chopped into 1-2 inch pieces 
4 Oz. Sliced Fresh White Mushrooms 
2-3 Tbsp. Olive Oil
1 tsp. Garlic Powder
1/2 tsp. Ground Black Pepper
1 tsp. Steak Seasoning Blend
 
1/2 c. Roasted Red Pepper Hummus, divided
1/2 c. Feta Cheese, crumbled or sliced
1/2 c. Shredded Mozzarella Cheese
Sliced Tomatoes
Fresh Spinach or Field Greens
2 Tbsp. Mild Banana Pepper Rings

Red Wine Vinaigrette Salad Dressing Or Greek Vinaigrette for Drizzling
4 Slices Whole Grain or Rye Bread, Toasted

Roasted Veggie Sandwich Instructions 

Roast the Veggies. 

Preheat the Oven and Prepare the Baking Sheet. Preheat oven to 450F. Line a nonstick sheet pan with aluminum foil if desired or spray with cooking spray for easier clean up. 

Drizzle the Veggies with Olive Oil, Season & Roast. Drizzle the veggies with the olive oil, tossing to coat. Sprinkle evenly with spices and roast for about 20 minutes, turning once midway through the cooking time. 

Chop the Veggies. Remove the roasted veggies from the oven to a cutting board and chop into small bits.

Build the Roasted Veggie Sandwiches. 

Layer the Sandwich Ingredients. Spread hummus onto each slice of bread and set two slices aside. Layer half of the veggies onto a hummus covered slice of bread. Add feta cheese and mozzarella and drizzle with the Vinaigrette. Top with tomatoes, greens and banana peppers, if desired. Top with the two remaining hummus coated slices, cut in half and serve. 

Serve with Soup or Mixed Fruit.   Sometimes, I pair these sandwiches with leftover vegetable soup or broccoli cheese soup.  Most of the time, I serve with fresh fruit. 

Tips and Tricks for This Recipe?

 

Pinnable image for a roasted veggie sandwich recipe


What brand of hummus do we use? I love Sabra Roasted Red Pepper Hummus--but, will buy a store brand version of it when that brand isn't available.

Do we make our own red wine vinaigrette? Sometimes, I do make my own red wine vinaigrette--I usually use this red wine vinaigrette recipe from Giada de Laurentiis. If I buy a dressing at the grocery store--I usually opt for Ken's Steakhouse Red Wine Vinegar & Olive Oil or Ken's Steakhouse Greek Dressing with Feta & Black Olives.

Choose other veggies on hand if desired!  We usually add sliced red tomatoes, sliced olives and even some shredded Parmesan cheese.  Sometimes, we skip the bell peppers and use zucchini.  This recipe is truly adaptable to your taste and your on-hand veggies.



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