Roasted veggies are the key to this flavorful sandwich. Roasting them in the oven is time consuming and grilling them on an indoor grill is an easier and quicker option. The only downside would be cleaning the grill after the job's done. However, I think this sandwich is worth the trouble. I used eggplant, Zucchini and red peppers. Any creamy spread or a pesto would work here. Fresh mozzarella and basil would would be a welcome addition, but I didn't have either of them on hand. You can add them to elevate the taste and texture.
Mini loaves/crusty bread rolls - 2
Creamy cheese spread - 2 tbsp
Pesto/Green chutney - 4 tbsp
Small eggplant - 1
Zucchini - 1
Red/Yellow Pepper - 1
Red Onion - 1
Tomato - 1
Salt and Pepper - to taste
Oil - 1 tbsp
Thinly slice the vegetables and toss them with salt, pepper and oil. Pre-heat the grill and grill the veggie until they are tender. Alternately, roast them in a pre-heated 400F oven for 30 to 40 min. Slit the rolls and grill them. Spread the cream cheese and pesto on each half of the grilled rolls. Layer the vegetables and top with mozzarella cheese or some crumbles feta cheese. Serve with dill pickles and chips.
1 comment:
You have some awe some ideas and recipes in your blog. Healthy n tasty.
Post a Comment