by beth king

Created on: December 12, 2009   Last Updated: December 13, 2009

When you say vegetable sandwich, the idea that comes to many people’s mind is unsatisfying and boring, but it doesn’t have to be.  I came up with this recipe years ago and it’s still one of my favorite and best of all, it’s versatile! 

Ingredients: 

Yellow squash, one medium size.

Zucchini, one medium size

Onion, 1 large

Red pepper, 1

French bread or baguette

Garlic, one bulb

Cheese, havarti is nice but any cheese you enjoy

Olive oil

Salt and pepper 

Directions: 

1) Take the bulb of garlic, skin on, and slice in half.  Drizzle olive oil over both halves and wrap in foil and bake for about 45 minutes on 350 degrees. 

2) While that’s cooking, on a cookie sheet, drizzle olive oil on the sheet so it’s lightly coated. 

3) Slice the vegetable in to long strips.  Season with salt and pepper and lay on the cookie sheet. 

4)  Put in the oven, with the roasting garlic, and bake for about 35 minutes. 

5)  Take out of the oven and if the red peppers are blackened, just peel the skin off, it’s doesn’t affect the taste. 

6)  Drizzle a little olive oil on the bread.  You can also pull out some of the inside of the bread so it’s not so “bready”.  Save the inside for croutons or another dish. 

7)  Unwrap the garlic and take out the gloves, which should be soft, and spread on the bread. 

8)  Place the roasted vegetable on top of the garlic and top with cheese. 

Alternate the veggies, or instead of cooked one, still using the roasted garlic, place ripe tomatoes, basil and mozzarella, caprese sandwich. 

This is such a great dish and with the roasted garlic and good bread, it’s definitely on the gourmet side.  Serve with a side of potato salad, roasted sweet potato chips or store bought veggie chips and a bottle of wine for a full meal.  These sandwiches are also great packed for a special picnic or day at the beach. 

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