Roasted Vegetable Sandwiches

• doses: 4

Ingredientes

1 medium eggplant, sliced into 1/4 inch thick rounds

3 large zucchini or yellow summer squash, sliced into 1/4 inch thick rounds

4 portobella mushrooms, stems removed and sliced

4 red bell pepper, seeded and cut into thin strips

4 tablespoons of olive oil

Salt and pepper, to taste

2 teaspoon of smoked paprika

4 garlic cloves, minced

1 heaping teaspoon of dried thyme

For the creamy herb spread:

1/2 cup of plain Greek yogurt

¼ cup fresh basil leaves, chopped

¼ cup fresh parsley leaves, chopped

1/8 cup fresh chives, chopped

2 garlic cloves, peeled

1 tablespoon of lemon juice

½ tsp lemon zest

Salt and pepper, to taste

To assemble:

8 oz of fresh mozzarella cheese, sliced

4 crusty sandwich rolls, such as hoagie, ciabatta, or bolillo, split and toasted

1 cup of baby arugula leaves

Balsamic vinegar, to drizzle

Instruções

Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper. In a large bowl, toss the eggplant, zucchini, mushrooms, and bell pepper with olive oil, salt, pepper, paprika, garlic, and thyme. Arrange the vegetable mixture on the prepared baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and golden.

In a blender or food processor, combine the greek yogurt, basil, parsley, garlic, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy. Transfer to a small bowl and refrigerate until ready to use.

To assemble the sandwiches, spread some of the herb spread on the bottom halves of the toasted rolls. Top with a slice of mozzarella cheese, followed by some roasted vegetable slices. Add some baby arugula leaves and cover with the top halves of the rolls. Cut in half and serve.