We (literally) just got back from our holiday family visits, and although it’s nice to be home, it’s even nicer to have a quick and easy dinner… So today, I made an easy and hearty sandwich that will only take less than 40 minutes including prep time. Oh, and did I mention, it’s healthy? =)
There are so many ways to make a sandwich, and switching up ingredients, even adding or replacing just one, can make all the difference.
It can’t get any easier than that: placing almost anything into two pieces of bread and taking a bite, and voilà, an instant meal!
Here’s what you’ll need to make about 8 wonderful sandwiches:
- your favorite sandwich rolls
- 1 big red bell pepper, cut in half
- 1 big eggplant, sliced crosswise (about 2 slices per sandwich)
- 1 zucchini, sliced at an angle (about 3 slices per sandwich)
- 1 white onion, cut in half and sliced
- 2 cups sliced mushrooms
- 2 cloves garlic
- 1 teaspoon red wine vinegar
- crumbled goat cheese
- salt and pepper
- olive oil
Directions:
- Preheat oven at 220 C.
- Spray red bell pepper and eggplant with olive oil, season with salt and pepper. Line oven tray with parchment paper and place eggplant and red bell pepper. Roast in oven for about 10-12 minutes or until you can easily pierce a fork through. Take out and let cool.
- Meanwhile, place zucchini, onion, and mushroom on new parchment paper. Spray with olive oil and season with salt and pepper. Roast until tender, about 10 to 12 minutes. Take out and set aside.
- While roasting the rest of the vegetables, place red bell pepper in a blender. Add red wine vinegar, garlic, salt and pepper (to taste) and blend until smooth.
- Cut rolls in half and toast. Place about a tablespoon of bell pepper spread on the bottom of each roll, followed by crumbled goat cheese, 2 eggplant slices, 3 zucchini slices, some onion and about 2 tablespoons of mushroom. Serve and enjoy!
