French Roasted Vegetable Sandwiches
Elevate your sandwich game with these irresistible French Roasted Vegetable Sandwiches—a vibrant medley of oven-roasted eggplant, zucchini, bell peppers, and cherry tomatoes, drizzled with olive oil and infused with fresh thyme for a depth of rustic, caramelized flavor. Served on crusty baguettes with creamy goat cheese, fresh basil, and a drizzle of tangy balsamic glaze, these sandwiches strike the perfect balance between hearty and fresh. Ready in just 45 minutes, this recipe is perfect for a quick and elegant lunch or a portable picnic treat. Packed with seasonal vegetables and bursting with French-inspired flavors, this sandwich is a gourmet experience you'll crave again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium Eggplant
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 cup Cherry tomatoes
- 3 tablespoons Olive oil
- 3 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Baguette
- 0.5 cup Goat cheese
- 0.25 cup Basil leaves
- 2 tablespoons Balsamic glaze
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplant and zucchini into 1/4-inch thick rounds. Slice the red and yellow bell peppers into strips.
Place the sliced eggplant, zucchini, bell peppers, and cherry tomatoes onto a large baking sheet.
Drizzle the vegetables with olive oil, sprinkle with salt and black pepper, and scatter the fresh thyme sprigs over the top.
Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Stir halfway through for even roasting.
While the vegetables are roasting, slice the baguette horizontally into sandwich-sized pieces (about 6 inches long) and then split each piece open lengthwise.
Once the vegetables are finished roasting, remove them from the oven and discard the thyme sprigs.
Spread a generous layer of goat cheese on the bottom half of each baguette piece.
Top the goat cheese with an assortment of roasted vegetables, dividing them evenly among the sandwiches.
Add fresh basil leaves on top of the vegetables and drizzle with balsamic glaze for extra flavor.
Close each sandwich with the top half of the baguette, pressing gently to secure.
Serve immediately, or wrap tightly in parchment paper for a portable meal. Enjoy!
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 7326 mg | 319% | |
| Total Carbohydrate | 264.6 g | 96% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 74.8 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3333 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
