Roasted Veggie Sandwich

Photo: Tania Lopez

Ingredients

5 inches plum tomatoes cut half

1 small eggplant or 3 Japanese eggplants

2 mediums yellow squash

2 mediums zucchini

1 small sweet onion

3 cloves of garlic

1/2 cup sliced mushrooms, your favorite kind

2 teaspoons any herb combination (Herbs De Provence, or any combo, basil, salt, to taste

pepper, to taste

3 teaspoons olive oil

1/4 cup balsamic vinegar

4 slices of ciabatta bread, or any crusty bread of your choice

1 clove of garlic

1/4 cup goat cheese

4 slices cheese (Fontina, Swiss, Mozarella, etc)

1/4 teaspoon chili powder

1/4 cup your favorite prepared mayo

Preparation

Preheat oven to 375 F.

Slice all veggies (any combo, add any you like, or remove any you do not like) into 1/4 inch thick slices and place on a roasting pan in one layer. Careful not to overcrowd the pan or they will steam.

Sprinkle with your favorite herb combination (I love herbs de Provence with these veggies. If you are using dry use less than you would fresh herbs.)

Sprinkle with salt and pepper to taste.

Drizzle with olive oil.

Roast veggies until tender. This is also to your liking. I love them very caramelized. Set aside.

While veggies are roasting add 1/4 to 1/2 cup of balsamic vinegar to a small heavy saucepan over medium heat and reduce until thick and syrupy. Remove from heat and set aside.

Sprinkle slices of bread with olive oil and toast them in the oven until toasted. Rub them with 1 clove of garlic, immediately upon removing from the oven.

Add chili powder (or herbs?) to good quality store brought mayo and stir.

To assemble:

Place the roasted veggies on one slice of bread and top with a sprinkling of goat cheese and drizzle with balsamic reduction. Cover with a slice of cheese and place in broiler to melt cheese.

Spread mayo over top slice and enjoy.

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About

This recipe is all about you. Add or delete veggies depending on what you like. Use any bread you have on hand or prefer. You can use a French baguette, ciabatta, even rye or pumpernickel. Add your favorite twist to store brought mayo with a teaspoon of fresh chopped herbs, chili powder or even add the balsamic reduction to the mayo. Top with your favorite cheeses or omit the cheese. This recipe came about because I wanted to incorporate more veggies into my diet. Please let me know what your changes or preferences are, I can't wait to hear about it.