Jun 28, 2012

Roasted Vege Sandwich

In an effort to add healthier meals to our diet, I decided to add in a vegetarian meal once a week.  I really liked this sandwich and all of the yummy summer veges on top of a delicious piece of Tuscan Garlic Bread from the Publix Bakery.

Don, on the other hand, was not too thrilled with my idea of adding in more healthful meals. He kept asking "where's the beef?" Not that he doesn't want to eat healthy - he just didn't like this sandwich.  He LOVED the veges - we both agree the roasted veges are delicious and we should include them more often.  He did not like the garlicky spread and the Feta cheese on this sandwich. The once a week vege meals might be too much for him - I will have to ease into that a little slower and maybe do once every other week for now...

What does he know - the garlic was yummy and the feta added a nice touch.  I told him there was leftover pizza in the fridge he could eat if he preferred, but he suffered through and gobbled up all of his sandwich.  Usually he'll finish my meal for me, but lucky for him I was really hungry and didn't have any leftovers for him.

Of course, I can't leave well enough alone and made some changes to this recipe. I only made the changes because I don't have a grill right now - still researching which one I want to buy.  Also, I was originally planning to make homemade Foccacia Bread, but I got busy and ended up buying a Tuscan Garlic Loaf I found at the Publix Bakery - I think it was a fine substitution!


  • 1/4 cup mayonnaise
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 cup sliced red bell peppers
  • 1 small zucchini, sliced
  • 1 red onion, sliced
  • 1 small yellow squash, sliced
    • 2 tablespoons olive oil
    • pinch of sugar
    • salt and pepper
  • 1/2 loaf of Tuscan Garlic Bread from the Publix Bakery or your favorite bread
  • 1/2 cup crumbled feta cheese


In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the oven to 450 degrees (F). Place veges on a foil lined baking sheet. Salt and pepper veges. Pour 2 tablespoons olive oil over veges and add a pinch of sugar. Toss the veges around to coat well with the olive oil and sugar. Roast in the oven for 20-25 minutes until tender and the onions begin to caramelize. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on a foil lined baking sheet and place in oven for about 5 minutes or until bread is warmed and cheese begins to melt. Watch carefully so as not to burn. Remove from oven and layer with the vegetables. Enjoy as open faced sandwiches.

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