Adrienne Gajownik


Roasted vegetable sandwich with gruyere

A rustic open-faced sandwich perfect for the end of summer.

Roasted tomatoes
Slice two medium tomatoes, and put onto a baking sheet. Drizzle with olive oil, salt, pepper, and red pepper flakes. Bake at 350 for up to an hour.

Roasted veggies
Slice a zucchini into rounds, dice up a shallot, slice a few shitake mushrooms, and chop up a green bell pepper and a mild banana pepper. Put all the vegetables into a baking dish or onto a baking sheet. Drizzle with olive oil and sesame oil. Season with salt, pepper, and freshly ground cumin. Roast for 30 minutes at 350. Remove from heat and mix in ribbons of fresh basil.

Cut a thick slice of whole wheat or sourdough bread. Toast in the oven with a few slices of gruyere. Remove from heat and pile with roasted veggies.

Enjoy open-faced or as a veggie wrap.  Roast extra vegetables, so you can take this sandwich for lunch and be the envy of the office.
adrienne yancey3 Comments