Description
Mini Roasted Veggie Sandwiches are a colorful, mouthwatering treat showcasing roasted bell peppers, zucchini, and red onion nestled in crusty baguette slices. Ideal for casual gatherings or quick weeknight dinners, these sandwiches deliver a delightful combination of textures and flavors.
Ingredients
Scale
- 1 cup mixed bell peppers (red, yellow, green), diced
- 1 cup zucchini, diced
- 1/2 cup red onion, diced
- 2 tablespoons extra virgin olive oil
- 4 oz crusty baguette or ciabatta bread, sliced
- 1/2 cup fresh basil or spinach
- 2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss bell peppers, zucchini, and red onion with olive oil, salt, and pepper.
- Spread veggies on the baking sheet and roast for 20-25 minutes until tender and caramelized.
- Toast the sliced bread on another baking sheet for about 5 minutes until golden brown.
- Assemble sandwiches by layering fresh basil or spinach on one slice of bread, topping with roasted veggies, drizzling with balsamic vinegar, and capping with another slice.
- Serve warm and enjoy!
Notes
- Customize with your favorite spreads and fresh herbs.
- Perfect for meal prep and gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 290
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Mini Roasted Veggie Sandwiches, Roasted Vegetables, Vegetarian Sandwiches