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

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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 crunch. Plus, the recipe makes a big batch and keeps well in the refrigerator so you will have leftovers for a few days.

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

Calories

272

Serves

8

Ingredients

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

Preparation

  1. Preheat the oven to 375°F.
  2. Put the vegetables into a large roasting dish, add the olive oil, and sprinkle salt and pepper onto them.
  3. Toss them well to combine and coat all the vegetables.
  4. 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.
  5. While the vegetables are in the oven, start the tomato sauce by heating the oil in a large skillet.
  6. Add the garlic and cook them for about a minute, stirring them occasionally to avoid browning.
  7. 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.
  8. When the vegetables are ready, add them to the tomato sauce and mix them well.
  9. Cut the bread into slices and toast them. Then top each piece with some vegetable mixture and evenly spread it on the bread.
  10. Lay the top of each sandwich with pickled cucumbers and sprinkle them with chopped walnuts.

Nutritional Information

Per Serving: Calories: 272 | Carbs: 37 g | Fat: 11 g | Protein: 7 g | Sodium: 292 mg | Sugar: 13 g

Calculation not including pickled cucumbers.

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AUTHOR & RECIPE DETAILS


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Flavorful food to inspire beginner vegan cooks.

Lace and Coco is a food blog dedicated to healthy and delicious homemade vegetarian cooking. I started this blog to help and inspire those who find it difficult to cook vegetarian food.


 

 

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