Roasted Eggplant, Peppers & Zucchini Sandwich


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Serves 4 | Prep Time 5 | Cook Time 35

Why I Love This Recipe

Totally inspired by Aux Vivres' (great vegan restaurant in Montreal) Sirocco sandwich, this sandwich is a guaranteed success. Use your favorite bread (ideally toasted or warmed with a panini press to be fancy) or try making it in a flour/tortilla wrap (the way Aux Vivre serves it) or in pita bread.


Ingredients You'll Need

1-2 red peppers, that you will roast
1 eggplant, that you will roast
1-2 zucchini (optional), that you will roast
8 slices of your favourite bread (pre-toast them if you want)
Hummus, enough to spread thickly
Olive tapenade, enough to spread thickly
Alfalfa sprouts (optional)
A few lettuce leaves


Directions

1. ROASTING VEGGIES


Preheat the oven to 425F. Then follow the instructions below for each vegetable.


PEPPERS: Lay out the whole peppers in a tray in the upper third of the oven (approx. 10 com from heat source). Roast the peppers for about 25 minutes in all. After 10 min, turn the peppers over. Continue to roast, turning the peppers a bit every 5 minutes, or until all sides are evenly roasted. Remove from oven and cover with a dish towel for 10 min. Now core the peppers, removing stem and peeling them. Slice as needed. If you have too many, store in a jar and cover with olive oil (they will keep 3-4 days).


EGGPLANT: Cut eggplant in 1 cm slices. Brush both sides of the eggplant slices with olive oil. Lay out the slices on a baking tray lined with aluminium foil. Grill for 4 minutes on each side, or until the eggplant has a nice golden colour instead of being white.


ZUCCHINI: Cut zucchini in thin slices (0.5 cm or less). Brush both sides of the zucchini slices with olive oil. Lay out the slices on a baking tray lined with aluminium foil. Grill for 3-5 minutes on each side, or until the zucchini is grilled but not burnt.


2. ASSEMBLE THE SANDWICHES. Spread the hummus thickly on one bread slice. Spread tapenade thickly on another. Top the hummus slice with roasted eggplant, roasted pepper, roasted zucchini, a few alfalfa sprouts and a lettuce leaf. Add the slice with tapenade on top (tapenade facing the lettuce leaf). If you did not use pre-toasted bread, you can now warm your sandwich in a panini press (optional) to make it more fancy.


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