Roasted Vegetarian Sandwich With Brie Cheese (Light)

From R. Reisman. Can't wait to try it!

Ready In: 50 mins

Serves: 8




  1. Preheat oven to 450°F Line a rimmed baking sheet with foil.
  2. Place onion, pepper, mushroom, and zucchini on prepared baking sheet. Spray vegetables lightly with cooking spray. Roast vegetables, turning once, for 30 to 35 minutes, or until tender.
  3. Meanwhile, in a small bowl, combine pesto and sour cream.
  4. Once vegetables are roasted, cut into pieces that fit the shape of the bread. Toss with oil, vinegar, and garlic.
  5. Spread pesto mixture over bread; top with vegetable mixture and Brie. Cut in half.
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Most Helpful Review

This was a gourmet-quality sandwich - and it looked the part, too. I used vary-coloured peppers (red, yellow, orange and green) and this was simply striking plated (I wish I had half the photographic skills many of our members have - I make everything look ho-hum, boring). Anyway, back to the sandwich. Remarkable flavour. The balsamic really emphasized the sweetness of the peppers and punched up the mushroom. The pesto and brie just worked beautifully together and I can't wait to have this again! See all activity

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