Grilled Vegetable Sandwich

“This is from the Oprah-sponsored cookbook "In The Kitchen With Rosie." I love this sandwich!!! I leave out the fresh basil, arugula, and jalapenos just because I usually don't have them on hand. This is a spicy sandwich, so if you have a low tolerance for heat, I would leave out all the spices. However, I wouldn't be able to gurantee that it would taste as good!”
READY IN:
25mins
SERVES:
4
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Put dressing ingredients in blender and mix on low until smooth.
  3. Set aside.
  4. Arrange eggplant, squash, zucchini, and onion in a single layer on a cookie sheet.
  5. Sprinkle Italian seasoning and cayenne pepper over all of the rounds.
  6. Spray the cooking spray over to coat lightly.
  7. Broil the vegetables for about 5 minutes, until brown, and flip them over to brown on the other side.
  8. Remove the cookie sheet, leaving the broiler on.
  9. Quarter the roasted bell peppers.
  10. Cut baguette in half crosswise and scoop out the soft inner dough.
  11. Place them on the broiler rack and toast for about 2 minutes per side.
  12. Put a few slices of tomato into the well in the bottom of each baguette.
  13. Dust with black pepper and jalapenos.
  14. Place 4 basil leaves, 4 arugula leaves, and 4 pieces of roasted pepper on baguette.
  15. Layer on slices of eggplant, squash, zucchini,and onion.
  16. Coat the inside of the remaining half baguette with the dressing and place it on top of the other half.
  17. Cut into 4 sandwiches.

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