Roasted Veggie Sandwich with Basil Pesto
The ultimate roasted vegetable sandwich with basil pesto and cream cheese.
Servings: 4 sandwiches
Calories: 469kcal
Ingredients
- 1 small Eggplant sliced into ¼ inch rounds
- 1 small Zucchini sliced into ½ inch rounds
- 1 small red onion sliced into ½ inch rounds
- 2 Portobello Mushroom Caps scrape out the gills
- 4 Tablespoons Olive oil
- 4 Ciabatta rolls
- 4 slow roasted tomatoes optional but recommened
- 1 whole roasted red pepper sliced
- ½ cup Basil Pesto
- ¾ cup Cashew Cream Cheese or garlic cream cheese
Instructions
- Preheat oven to 400 F degrees. Place the eggplant, zucchini, onion, and mushroom caps in a single layer on a baking sheet. Brush with most of the oil and sprinkle with salt and pepper. Roast for 20 minutes, flipping halfway through roasting.
- Cut the rolls in half and brush with olive oil. Heat a large skillet over medium heat. Place rolls cut down and toast for 3-4 minutes until slightly toasted and golden brown. Remove the rolls and add the pepper and tomatoes to warm.
- Spread the cream cheese evenly on the top and bottom of each roll. Add a round of eggplant on the bottom of each roll. Top with pesto. Repeat with each vegetable layering on the pesto then top with bun. A long toothpick can be helpful for keeping the sandwiches together.
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