Roasted Veggie Sandwich
Everyone will enjoy this flavorful, roasted veggie sandwich. The crispy outside and moist inside makes for a mouth-watering combination.
Ingredients
- 1 Zucchini
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- ¼ tsp Salt or to taste
- ¼ tsp Black Pepper or to taste
- ½ tsp Dried Parsley
- ½ tsp Dried Oregano
- 6 oz Vegan Mozzarella Cheese
- 10 oz Rosemary Focaccia Bread
- 4 tbsp Vegan Mayonnaise
- 6 leaves Fresh Basil large
Instructions
- Preheat the oven to 350 F.
- Wash and slice zucchini, red bell pepper and green bell pepper lengthwise into a few pieces.
- Cover sliced veggies with olive oil, garlic powder, salt, pepper, parsley and oregano.
- Spread sliced veggies on a baking sheet pan and roast them for 15 minutes. Press them with a spatula, then flip them on their sides and roast them for another 15 minutes. Be careful not to overcook them.
- In the meantime, spread one tablespoon of mayonnaise each on four slices of rosemary focaccia bread.
- Assemble slices of mozzarella cheese, the roasted vegetables, and fresh basil on bread slices, then close them into sandwiches.
- Toast these sandwiches on a grill or skillet over medium heat for 2 to 3 minutes, flipping sides until both are golden brown. Slice sandwiches in half and serve warm or chilled.
Notes
Some new ovens have very high intense heat. Check in between and continue to keep an eye on them so they do not burn.
Use gluten-free bread, if preferred.
Make this meal a combo with tomato soup, baked potato wedges, roasted brussels sprouts, or easy tossed salad.
Use a grill instead of a skillet, if preferred.