A hearty and healthy sandwich. Roasting the veggies deepens the flavors, and the vinaigrette adds just the right zing.
Veggie sandwich with vinaigrette (modified slightly from Ezra Pound Cake blog)
1/4 cup olive oil
3 tablespoons red wine vinegar
1 large garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon dried oregano, rosemary, or thyme
pinch of ground black pepper
1 eggplant (1/2 pound), peeled and sliced
1 thinly sliced red bell pepper
1/2 cup thinly sliced onion
1 1/2 cups chopped lettuce (or your choice of greens)
4 slices soy mozzarella
2 thinly sliced tomatoes
8 fresh basil leaves, whole or chopped
Preheat oven to 400 degrees F. In a small bowl, whisk together the vinaigrette ingredients, and set aside.
Spread the eggplant rounds on a 9×13 tray. Add the red pepper strips and onions, trying to keep the vegetables in a single layer. Reserving 2 tablespoons of the vinaigrette, pour the rest over the vegetables. Roast the vegetables for 30 minutes, until the eggplant is very tender.
When the veggies are done, split the baguette in half lengthwise. Brush the inside of each half with the reserved vinaigrette. Layer the bottom half of the baguette with the lettuce, place the eggplant rounds along the length of the loaf, and cover with the bell pepper strips and onions. Top with the cheese, tomato slices, and basil. Cover with the other baguette half, and slice to make sandwiches. Makes 4 man-sized sandwiches.