Roasted Veggie and Goat Cheese Picnic Sandwiches
- Number of Servings: 4
Ingredients
2 Tbs olive oil1/2 red bell pepper1/2 yellow bell pepper1/2 sweet onion1/2 medium eggplantPinch of salt1 loaf cibatta or italian bread2 TBS olive tapanade1 oz goat cheese
Makes 4 smaller sandwiches or 2 big ones.
Preheat oven to 400F.
Slice the onion and eggplant into 1/4 slices. Cut the bell peppers into strips.
Spray a baking sheet with olive oil cooking spray. Drizzle 1 TBS of the olive oil over the veggies. Sprinkle with salt. Roast in oven for 20 minutes. Remove and flip veggies. Return to over for 10-20 minutes depending on thickness of slices. Cool.
Slice bread loaf in 1/2 down the middle as if you were making one giant sandwich. Spread softened goat cheese on top half. Spread olive tapanade on bottom half. Top with veggies and close the sandwich. Press down hard and wrap tightly in plastic wrap for at least an hour before serving.
Slice from the top down into 2 to 4 sandwich servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SMILINGIRL.
Preheat oven to 400F.
Slice the onion and eggplant into 1/4 slices. Cut the bell peppers into strips.
Spray a baking sheet with olive oil cooking spray. Drizzle 1 TBS of the olive oil over the veggies. Sprinkle with salt. Roast in oven for 20 minutes. Remove and flip veggies. Return to over for 10-20 minutes depending on thickness of slices. Cool.
Slice bread loaf in 1/2 down the middle as if you were making one giant sandwich. Spread softened goat cheese on top half. Spread olive tapanade on bottom half. Top with veggies and close the sandwich. Press down hard and wrap tightly in plastic wrap for at least an hour before serving.
Slice from the top down into 2 to 4 sandwich servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SMILINGIRL.
Nutritional Info Amount Per Serving
- Calories: 255.7
- Total Fat: 12.3 g
- Cholesterol: 3.3 mg
- Sodium: 343.3 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 4.3 g
- Protein: 6.6 g
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