Roasted Vegetables Baguette Sandwich
This is a recipe with a similar taste to one you'd find in a cafe. It's easy to make and very tasty. Change the veggies as you wish, but don't skip the garlic.
This is a recipe with a similar taste to one you'd find in a cafe. It's easy to make and very tasty. Change the veggies as you wish, but don't skip the garlic.
- 2 garlic cloves minced
- 2 tablespoons olive oil
- 1 small zucchini thinly sliced
- 1 red onion cut in half and thinly sliced
- 1/2 bunch asparagus trimmed
- 1 yellow bell pepper julienned
- 1 red bell pepper julienned
- 12 grape tomatoes cut in half
- coarse salt to taste
- fresh ground pepper to taste
- 1 package goat cheese softened
- 1 large baguette
- 15 basil leaves
- Carbohydrate 26.065968743125 g
- Cholesterol 0 mg
- Fat 2.79836357009867 g
- Fiber 7.8197250521295 g
- Protein 6.382598771875 g
- Saturated Fat 0.411940773224924 g
- Serving Size 1 1 Serving (578g)
- Sodium 26.4122261562645 mg
- Sugar 18.2462436909955 g
- Trans Fat 0.451637142363347 g
- Calories 136 calories
Step-by-step
- Preheat oven to 425 degrees
- Cut baguette in 4 pieces and slice. Brush with olive oil and grill in oven until browned.
- Meanwhile, mix all other ingredients (except cheese and basil) in a large bowl and mix thoroughly.
- Spread in large pan, on one layer and put in oven for 15 minutes.
- Stir and put back in oven for 10 minutes or until veggies start to brown.
- Spread some goat cheese on bottom part of baguette, add grilled veggies, then some fresh basil and top with other half of baguette.
Ingredient lists rarely account for moisture management. Zucchini and tomatoes release significant water when heated at 425 degrees Fahrenheit, which can steam rather than roast the produce if crowded on the baking sheet. Spreading the vegetables in a single, uncrowded layer ensures proper caramelization during the initial fifteen-minute roast.
What to Serve Alongside
Pairing this sandwich requires balancing the rich, tangy profile of softened goat cheese and concentrated roasted sugars. A crisp, acidic green salad dressed with a sharp vinaigrette cuts through the dairy fat effectively. Alternatively, warm tomato soup provides a classic temperature contrast, utilizing the natural affinity between roasted nightshades and basil.
- If the baguette becomes too tough after toasting, reduce oven exposure by two minutes and check crumb flexibility.
- Drain excess liquid from the tomato and zucchini mixture before assembly to maintain structural integrity of the bread.
- Store leftover roasted vegetables in a sealed glass container for up to three days without the fresh basil added.
