Roasted Veggies and Feta Sandwich, photo by Estrella BenmamanPhoto by Estrella Benmaman

Roasted Veggies and Feta Sandwich

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 sandwiches
Layers of roasted veggies, thick slices of feta, and a fresh herb pesto... if you're in the mood for a healthy, meatless lunch, look no further.

Calling all vegetarians and non-vegetarians! Whoever you are, you need to make this roasted veggies and feta sandwich immediately. The roasted veggies and feta cheese are, of course, the stars of the show, but the secret really lies in the mixed herbs pesto sauce. It's not just delicious, but it looks oh-so-gourmet! This is one vegetarian sandwich that won't leave you missing the meat.

Ingredients

  • Sandwich
  • 2 slices bread of your choice
  • 2 aubergines small, thinly sliced
  • 2 zucchinis small, thinly sliced
  • 1 red onion quartered
  • 1 red bell pepper roasted, peeled, sliced
  • olive oil to taste
  • salt to taste
  • pepper to taste
  • 4 slices feta cheese
  • Mixed Herbs Pesto
  • ½ cup olive oil
  • ¼ cup basil leaves
  • ¼ cup cilantro leaves
  • ¼ cup dill
  • ¼ cup tarragon
  • 2 tbsp mint leaves
  • 1 filet anchovy
  • 1 tbsp capers

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Directions

Sandwich
  1. Season all the vegetable slices with olive oil, salt and pepper. Heat a large skillet at high heat.
  2. Place the aubergine slices onto the large skillet. Cook on both sides until golden brown and set aside. Place the zucchini and onions on the skillet and cook until charred, and set aside. Finally, roast the peppers until the skin is wrinkled and set aside.
  3. Toast the bread of your choice.
  4. Assemble the sandwich. Stack it with layers of vegetables, 1 slice of feta cheese and drizzle with the mixed herbs pesto.
Mixed Herbs Pesto
  1. Combine all the ingredients in the blender until very smooth.
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