Roasted Vegetable Sandwiches

The vegetables for this sandwich can and should be prepared ahead of time. The flavor of roasted eggplant and peppers improves overnight. Store them for up to 1 week in the fridge. I didn't have room in the budget for portobello mushrooms this week, but those are a nice addition to the begetable listed in this recipe.

2 Small Italian Eggplant, 1/2" slices
2 Red Bell Peppers, seeded and cut into in quarters
1 Zucchini, cut in half and sliced lengthwise into fourths
1 Red Onion, 1/2" half moon slices
1/4 Cup Chopped Fresh Parsley
1 Tbsp Olive Oil
Salt and Pepper
Gouda Cheese
Ciabatta Rolls

Preheat the oven to 425 degrees. Coat a roasting pan with non-stick cooking spray. Arrage the eggplant, peppers, onion and zucchini in the pan and season both sides with salt and brush with olive oil. Roast in your oven's center rack and check their progress after 15 minutes. Turn the veggies over and check again in 10 minutes. The onions and zucchini will most likley be soft and slightly charred. Remove if done. Check back every 5-7 minutes. The eggplant will be done next; remove when soft. The peppers generally take the most time. Remove when they are very soft. Keep flipping if neccessary. Store the vegetables for use in sandwiches or pasta sauces. They can also be served with hummus and pita bread for a light supper.

The Enlightened Palate

Roasted Vegetable Sandwiches