These veggie sandwiches are one of the easiest most satisfying meals to throw together. You can add anything and everything to them, but I've found the following ingredients complement each other well. Brad and my best friend Kimmie made these a few months back and I've been enjoying them at least every other week since then! I believe they used balsamic vinegar as well as olive oil which was just as delicious.
1 yellow squash
6 oz roasted red pepper (I use Gia Russa fire roasted red peppers)
1/2 red onion
1 clove garlic
2-3 T olive oil
Salt & Pepper
1/2 baguette (ours was from Breadsmith - yum!)
Preheat oven to 350 degrees. With a vegetable peeler, shave the zucchini & squash into thin strips, place on baking sheet. Cut onion into rings, add onion and roasted red peppers to baking sheet. Drizzle veggies with olive oil and toss to coat. Let cook for 30 minutes - stirring occasionally.
Cut baguette in half then slice in half lenthwise. Spread goat cheese on half of the bread (we were out of goat cheese this time so I used gouda and brad used a yogurt cheese - any cheese will do!), fill with veggies and enjoy!
1/4 C dry breadcrumbs
1/4 C (1 ounce) grated fresh Parmesan cheese
1/4 t. garlic powder
1/8 t. freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 1 large)
Preheat oven to 425 degrees.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray (I used our pizza stone and it worked just fine) place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.