Roasted Vegetable Sandwich

10 ingredients
3 steps

Ingredients

  • 1 None zucchini, sliced
  • 1 None eggplant, halved lengthwise and sliced
  • 1 None red onion, sliced
  • 1 None green pepper, seeded and cut into large chunks
  • 1 None red pepper, seeded and cut into large chunks
  • 1 None yellow pepper, seeded and cut into large chunks
  • 1/4 cup olive oil
  • 1 large round country loaf
  • 4 oz arugula
  • 1 cup ricotta cheese

Directions

  1. 1
    Preheat the oven to 400°F. Place vegetables in a large roasting pan. Drizzle with oil. Season and toss well. Roast for 35 mins, turning once, until lightly charred and tender. Cool.
  2. 2
    Cut the top off of the loaf; reserve. Scoop out the soft bread leaving a 1-thick crust. Brush the cavity with any juices from the roasted vegetables. Layer 1/2 each of the arugula, roasted vegetables and ricotta cheese in the bread. Top with the remaining vegetables, ricotta cheese and arugula. Place the lid on loaf.
  3. 3
    Tightly wrap the bread in plastic wrap. Refrigerate for up to 3 hours. Bring to room temperature before cutting into wedges to serve.

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