2.4K Views 9 years ago

Eggplant, Zucchini, and Bell Pepper Sandwich
[Vegan, Gluten-Free]

AM By: Alenoosh Matakupan

Author Bio

Lace and Coco is a food blog dedicated to healthy and delicious homemade vegetarian cooking.... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Eggplant, Zucchini, and Bell Pepper Sandwich [Vegan, Gluten-Free]

272

Dairy Free

If you are bored with your normal sandwiches you have got to try this recipe – it a different take on the staple lunch item. The recipe uses tender roasted vegetables that are then simmered in a fragrant tomato sauce and topped with walnuts and pickle for a little extra... Read More

Ingredients You Need for Eggplant, Zucchini, and Bell Pepper Sandwich [Vegan, Gluten-Free]

For the Vegetables:

2 medium red onions, cut into thick slices
One red, one green, and one yellow bell pepper, cut into 1/2-inch pieces
1 big zucchini, halved lengthways then sliced in thick pieces
1 big eggplant, cut into 1/2-inch cubes
3 tablespoons olive oil
Sea salt and freshly ground black pepper

For the Tomato Sauce:

1 tablespoon olive oil
3 cloves of garlic, minced
2 14-ounce cans of chopped tomatoes
3 small bay leaves
A pinch dried oregano
A pinch dried thyme
A pinch brown sugar
Salt and freshly ground black pepper to taste

For the Sandwich:

A big loaf of French-style country bread, gluten-free if needed
Few pickled cucumbers, cut into thin strips lengthwise
Handful of walnuts, chopped in small bite size pieces

Order with Instacart Download Our App

How to Prepare Eggplant, Zucchini, and Bell Pepper Sandwich [Vegan, Gluten-Free]

Preheat the oven to 375°F.
Put the vegetables into a large roasting dish, add the olive oil, and sprinkle salt and pepper onto them.
Toss them well to combine and coat all the vegetables.
Roast them for 1 hour or until the vegetables are tender and reduced in size and beginning to brown. Don’t forget to stir them a couple of times during the roasting process.
While the vegetables are in the oven, start the tomato sauce by heating the oil in a large skillet.
Add the garlic and cook them for about a minute, stirring them occasionally to avoid browning.
Add the tomatoes with the juice, the bay leaves, oregano, and thyme. Cook them on low heat for about 45 minutes, stirring the sauce and crushing the tomatoes with a fork. The sauce is ready when is thick and reduced. Season it with salt, pepper, and sugar. Let it simmer for another minute and then, remove it from the heat.
When the vegetables are ready, add them to the tomato sauce and mix them well.
Cut the bread into slices and toast them. Then top each piece with some vegetable mixture and evenly spread it on the bread.
Lay the top of each sandwich with pickled cucumbers and sprinkle them with chopped walnuts.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.