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Roasted Vegetable Sandwich

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“These crusty sandwiches are so simple and tasty. Sometimes I add grilled onions, mozzarella or cheddar cheese, regular mayonnaise, garlic aioli or pesto, too. Check out my other recipe to use with this The Realtor's Pesto Feel free to add your favorite items.”
2 sandwiches

Ingredients Nutrition

  • 1 lb eggplant, peeled
  • 12 lb medium mushroom
  • 12 teaspoon italian seasoning
  • 7 ounces roasted red peppers, chopped
  • 4 tablespoons oil (from the jar of peppers)
  • 4 -6 ounces feta cheese, crumbled
  • salt and pepper
  • 20 inches French baguettes


  1. Slice eggplants horizontally into 1/2" slices. Wash mushrooms, pat dry.
  2. Brush veggies with 3 tbsp of the oil, grill or broil until lightly browned and tender, 3 to 4 minutes per side. Let cool.
  3. Roughly chop veggies and combine with peppers. Season with salt and pepper.
  4. Combine feta cheese, seasoning and remaining tablespoon of oil in a small bowl.
  5. Slice the baguettes and scoop out a little of the bread.
  6. Sprinkle the cheese mixture over the bottom pieces, spoon vegetables over cheese and cover with tops.
  7. Slice each sandwick diagonally into 3 or 4 pieces and serve.

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