As the weather is turning cooler, I wanted a warm, toasty sandwich. I had some late summer vegetables: a small eggplant and a zucchini. To that I added some jarred roasted red peppers and fresh mozzarella. It resulted in this Mediterranean Roasted Vegetable Sandwich.
I whipped up a small batch of lemon aioli. It’s so easy to mix up flavored mayonnaise for sandwiches. I used the basic recipe from my cookbook, The Big Book of Mediterranean Diet Cooking, but I cut the amount down to just what we needed for our sandwiches.
I served it all on toasted rye bread that I bought at our local Italian bakery.
You can spread the lemon aioli on the bread, or serve it on the side the way I did in these pictures. It makes for a lovely presentation.
This all came together for a tasty and pretty lunch. My Roasted Vegetable Sandwich is pure, vegetarian comfort food perfect for fall.
Add a bowl of soup, and you have a quick, delicious dinner.
Roasted Vegetable Sandwich
- 1 eggplant
- 1 zucchini
- 1 tbsp olive oil
- 1/4 tsp salt
- 2 slices rye bread
- 1 ounce fresh mozzarella balls sliced
- several slices roasted red peppers from a jar
- 1 tbsp lemon aioli
- Preheat oven to 350 degrees F.
- Slice vegetables lengthwise into 1/8-inch strips.
- Arrange vegetables on a bakind sheet lined with parchment or foil.
- Lightly brush vegetables on both sides with olive oil. Sprinkle each slice with salt.
- Bake in oven for about 30 minutes, until vegetables are softened and cooked through.
- Lightly toast the rye bread. Spread on lemon aioli.
- Arrange the sandwich with slices of eggplant, zucchini, mozzarella cheese, and roasted red peppers.
- Cut in half and serve.