RECIPE: Roasted Summer Veggie Sandwich

I threw a whole bunch of veggies into the oven one night and then in the morning, when they had cooled, I made this yummy sandwich for lunch!

Preheat oven to 400°F

Garlic:

Cut tip of garlic head to expose cloves

Wrap in foil

Place in 8x8 baking dish

Roast whole head for approximately 1 hour or until garlic cloves are soft

Eggplant and onions:

Slice 1 eggplant lengthwise

Lay flat on paper towel, sprinkle with salt, wait 5-10 minutes, pat moisture that has developed

Flip and repeat on other side (this technique removes the bitterness of eggplants)

Peel and cut 1 onion into quarters

Spread onion in foil, lay eggplant on top, and wrap

Roast for approximately 45 minutes or until onions are glassy and eggplant is tender

Zucchini:

Wrap whole zucchini in foil

Place in 8x8 baking dish

Roast for 30-45 minutes (depending on size) or until knife goes through easily

Cheese mixture:

1 Tbsp goat cheese

1 Tbsp feta cheese

2 tsp fresh thyme

Putting sandwich together:

Toast whole grain bread under broiler on both sides

Squeeze garlic cloves and spread paste on one piece of bread

Spread cheese mixture on the other piece of bread

Layer on garlic spread: eggplant, zucchini, onions, and fresh slices of tomato

Close sandwich, slice and enjoy!

Contributed by Stephanie Leonard