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Roasted Vegetable Sandwich

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“This is Graham Kerr's recipe. It is perfect for all of the fresh vegetables from your garden in the summer months. Try it, it is so delicious!”
1hr 30mins

Ingredients Nutrition

  • 2 roma tomatoes, sliced in half, seeded
  • 2 anaheim chilies, sliced in half, seeded
  • 12 acorn squash, seeded, peeled, cubed
  • 1 package sliced portabella mushroom
  • 2 small zucchini, sliced thin, about 1/4 inch slices, on the diagonal
  • 2 small pattypan squash or 2 small crookneck yellow squash, sliced thin on diagonal for crookneck, 1/4 inch, sliced thin for pattypan
  • 1 small red onions or 1 small vidalia onion, peeled and sliced thin
  • 1 head garlic, remove some of the papery skin, but make sure the head still holds together, wrapped in aluminum foi
  • 4 long fresh rosemary sprigs
  • 14 cup yogurt cheese (take one cup of plain yogurt with no gelatin added, place in coffee filter, place that into a strai)
  • 2 teaspoons Dijon mustard
  • 12 teaspoon balsamic vinegar
  • 1 (16 ounce) crusty French bread or Italian bread, sliced in half


  1. Preheat oven to 375°F.
  2. Arrange your vegetables on a very large pan lined with aluminum foil and sprayed lightly with non-stick cooking spray.
  3. Top with the rosemary sprigs.
  4. Bake for about 35 minutes or until the vegetables are soft and the skin on the peppers and tomatoes is blistered.
  5. Don't turn off the oven.
  6. Skin the tomatoes and peppers.
  7. Throw out the rosemary.
  8. Scoop out the middle of the bread to make a well for your vegetables.
  9. Mix the yogurt cheese, Dijon mustard, balsamic vinegar and garlic (remove the remaining papery skin and mash the garlic) in a small bowl.
  10. Spread on cut sides of bread.
  11. Arrange the vegetables on the bread and wrap the sandwich in aluminum foil.
  12. Bake in oven for about 15 minutes.
  13. Slice into 3-4 slices and serve.

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