Pesto Sandwich Recipe With Roasted Vegetables

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This pesto sandwich recipe with roasted vegetables is a great way to sneak in some extra veggies for lunch, in a hearty, flavorful, and filling sandwich.

What isn't made better when sandwiched betwixt two slices of bread? Few things. Very few things. This roasted vegetable sandwich is no exception. Even if the thought of eating something from the vegetable kingdom makes you turn up your nose, this sandwich is and then full of layers upon layers of season that you not only won't heed the vegetables, you lot might fifty-fifty grow to like them.

And so, lets talk near those layer of flavor. Starting time, we have the marinade. The best way to add flavor to veggies, is to roast them in a flavorful sauce, like what is often washed with meat. The vegetables will soak in even more than of the sauce than meat would, and are bursting with its season by the end of cooking time. The marinade, which is comprised of balsamic vinegar, Italian herbs, and olive oil, will caramelize on the vegetables and make them sweet, browned, and infused with herb flavor.

The next layer is the pesto sauce. This herby spread will brighten upwards the sandwich and add a pop or freshness to residue out all the roasted flavor. Pesto is a sauce made of basil, nuts, lemon juice, and olive oil. Information technology can be made in under ten minutes with a food processor and can exist used to add together flavor to all kinds of sandwiches.

The final layer is hummus. That'south right, good sometime hummus joins the sandwich party to add a creaminess that pairs well with the crusty toasted bread.

We take season. We have texture. We have one healthy and satisfying sandwich.

Some 101 on how to make that perfect sandwich:

Tip #1: Common salt the eggplant.

Eggplant is a tricky vegetable. Most people think that they don't like it, and that is because they accept had it prepared incorrectly. Eggplant has a high water content, and to cook it properly, nosotros have to remove some of that water before roasting. You will want to line a baking tray with a few layers of paper towels, and so place the sliced eggplant on top of the newspaper towels. Sprinkle one side of the eggplant with salt. Flip it over and sprinkle the second side. Permit the eggplant sit down for thirty minutes. The paper towels will soak up the moisture that the eggplants give off. Now that some of the h2o is out, the flavor of the marinade will actually soak in. The eggplant will roast up meaty and caramelized, rather than moisture and soggy.

Tip #2: Feel the burn.

The roasting time for these veggies is long, and that is because it really develops and increases their flavors. Those slightly burnt edges volition add tons of flavour and texture to our sandwich. The veggies might look overdone, but that is when y'all know they are set.

Tip#3: Warm as toast.

For the ultimate contrast of textures, creamy, meaty, and crunchy, be sure to give the staff of life a expert toast. You tin can pull out your handy dandy toaster to get the chore done, or if you are making more than a sandwich or two at a time, you tin use your oven. Brush both sides of the breadstuff with olive oil and line them upwards on a canvas tray. Place them in an oven set up to high bake until they are golden brown. Flip the slices over and repeat. Just exist sure to watch them closely – they tin can go from a perfect toast to burnt toast in a couple of seconds.

Ingredients for pesto sandwich:

Ingredients For the pesto:

• 1 bunch basil, removed from the stems
• 1/4 cup walnuts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/ii teaspoon salt
• 1/2 teaspoon pepper

Ingredients For the sandwiches:

• 8 slices of toasted bread
• 4 ane-inch thick slices of eggplant
• two cerise ball peppers, cutting into 3 inch wide strips
• 3 Portobello mushrooms, cut into ane/2 inch strips
• three tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons Italian seasoning
• 1//two teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup hummus
• A few handfuls of spinach

Directions to prepare a delicious and easy pesto sandwich:

1. Preheat the oven to 400 degrees.

2. Add all the pesto ingredients into a nutrient processor and procedure until combined. Fix bated.

3. Place the eggplant slices on a newspaper towel lined baking sheet. Sprinkle i side with common salt, flip the slices, and table salt the second side. Fix bated and allow the eggplant to requite off wet for 30 minutes.
   4. In a small basin, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, and salt. Set aside.

   

   5. In one case the eggplants have sat, conform the veggies on two canvas trays lines with foil.

   

   6. Drizzle over the marinade and toss to glaze. Broil for 25-35 minutes until the veggies are outset to brow.

   

   7. To assemble the sandwich, spread ane slice of bread with the pesto.

   

   8. Summit with spinach.

   

   9. Then add the roasted bong pepper.

   

   10. Top with a slice of roasted eggplant.

   

   11. Then finally, add on a few slices of roasted Portobello.

   

   12. Spread the second slice of breadstuff with hummus.

   

   13. Add on the peak slice of breadstuff and serve.

   

Prep Fourth dimension 35 minutes

Melt Fourth dimension 35 minutes

Total Fourth dimension 1 hour 10 minutes

Ingredients

Ingredients for the pesto:

• 1 bunch basil, removed from the stems
• ane/iv cup walnuts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• ane/two teaspoon salt
• one/2 teaspoon pepper

Ingredients for the sandwiches:

• 8 slices of toasted bread
• four one-inch thick slices of eggplant
• 2 red ball peppers, cut into 3 inch wide strips
• 3 Portobello mushrooms, cut into 1/2 inch strips
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• two teaspoons Italian seasoning
• 1//2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup hummus
• A few handfuls of spinach

Instructions

1. Preheat the oven to 400 degrees.
2. Add all the pesto ingredients into a nutrient processor and process until combined. Set aside.
3. Identify the eggplant slices on a paper towel lined baking sheet. Sprinkle one side with common salt, flip the slices, and common salt the 2d side. Gear up bated and permit the eggplant to give off moisture for 30 minutes.
4. In a small basin, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, and common salt. Set aside.
5. Once the eggplants have saturday, arrange the veggies on two sheet trays lines with foil.
6. Drizzle over the marinade and toss to glaze. Broil for 25-35 minutes until the veggies are beginning to brow.
7. To assemble the sandwich, spread one slice of bread with the pesto.
8. Superlative with spinach.
9. Then add the roasted bell pepper.
10. Height with a piece of roasted eggplant.
11. Then finally, add on a few slices of roasted Portobello.
12. Spread the second slice of bread with hummus.
13. Add on the superlative slice of breadstuff and serve.

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Source: https://www.diys.com/roasted-vegetable-sandwich-pesto/

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