Monday, March 9, 2009

Roasted Veggie Sandwich with Zucchini Crisps

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.

Roasted Veggies
1 zucchini
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
Goat cheese
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!

Zucchini Crisps
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.


Mary and Justin said...

Yum Sis! Great ideas!

Brad said...

Yes, when I make the veggie sandwiches I usually toss them in equal parts olive oil and balsamic vinegar, but they're good either way. We've always thought eggplant would be really good in these, but we've never tried it.

Also, in the interest of full disclosure, we were luke-warm on the zucchini crisps. They just didn't get crisp... Sarah followed the recipe by slicing them to about 1/4 inch, but I think they might do better if you used a mandolin or something to get them thinner. Also, a more traditional egg wash would, I think, help the breading stick better... that was another problem we had.