Pressed Roasted Vegetable and Goat Cheese Sandwich
Ingredients1 13.75-ounce can artichoke hearts, drained and chopped
1/3 cup sliced fresh basil
1 garlic clove, minced
2 tablespoons balsamic vinegar
1 tablespoon drained capers
3 tablespoons extra-virgin olive oil
8 ounces zucchini, cut into ¼-inch-thick slices
8 ounces yellow squash, cut into ¼-inch-thick slices
1 Vidalia onion or other sweet onion, cut into ¼-inch-thick slices
1 bell pepper, cut into ½-inch-wide strips
¾ teaspoon salt
¼ teaspoon black pepper
1 eggplant (1 pound), trimmed and cut into ¼-inch-thick slices
1 9-inch round (boule) country-style bread,about 1 pound
1½ ounces garlic-and-herb goat cheese, softened
Nutrition FactsPer serving: 216 calories, 8 g fat (2 g saturated), 30 g carbohydrates, 6 g protein, 4 g fiber, 540 mg sodium (23% Daily Value).
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- Set oven racks in upper and lower thirds of oven, then preheat to 425°F. Coat 2 large rimmed baking sheets with cooking spray.
- For artichoke spread: Combine artichoke hearts, basil, garlic, vinegar, capers, and 1 tablespoon oil in bowl; mix well and refrigerate at least 30 minutes.
- For roasted vegetables: Combine zucchini, squash, onion, pepper, and 1 tablespoon oil in bowl; toss well. Sprinkle vegetables with ½ teaspoon salt and 1/8 teaspoon pepper. Arrange on two baking sheets in single layer. Roast 10 minutes, then give quick stir and rotate pans. Roast 8-10 minutes longer, stirring once, until tender and lightly browned. Transfer to bowl and cool. Brush eggplant slices with remaining 1 tablespoon oil, ¼ teaspoon salt, and 1/8 teaspoon pepper. Arrange in single layer on baking sheet. Roast eggplant 18-20 minutes, turning once, until tender and lightly browned. Remove from oven and let cool.
- For sandwich: Horizontally slice off top third of bread with serrated knife and reserve. Remove inside of bread, leaving ¾-inch-thick shell at bottom and around sides; save removed bread for breadcrumbs or additional cooking needs. Hollow out top third of bread in same manner. 5. Spread ½ of artichokes over bottom of bread and top with ½ of zucchini, squash, onion, and bell peppers. Crumble cheese over vegetables then top with eggplant slices and remaining zucchini mixture; press down to compact vegetables slightly. Spread remaining artichokes over vegetables. Replace top of the bread. Wrap tightly with plastic wrap and place in refrigerator with heavy can on top. Refrigerate at least 3 hours or overnight. Unwrap sandwich and cut into 8 wedges to serve.