Last week I had the most incredible roasted vegetable sandwich at Cafe Brazil during a lunch meeting. After a week of craving another one, I decided to re-create it at home. While it wasn’t exactly like the restaurant’s, it was equally as delicious. And a great way to incorporate more vegetables into your diet, which I am always trying to do.
Vegetable medley of red and green bell peppers, onion, squash and zucchini
1-2 tablespoons olive oil
Salt and pepper
2-3 tablespoons balsamic vinaigrette
1 tablespoon raspberry preserves/jam
Sourdough or thick whole grain bread (I used cracked wheat sourdough from Sprout’s)
Feta cheese, crumbled
Pre-heat oven to 425 degrees. Toss vegetable medley with olive oil and season with salt and pepper. Roast peppers and onion for 15 minutes. Add squash and zucchini and roast for 15-25 more minutes or until vegetables are tender.
While vegetables roast, mix together balsamic vinaigrette and raspberry preserves in a small bowl.
Toast or grill bread and layer one slice with roasted vegetables. Drizzle balsamic/raspberry mixture over veggies and top with crumbled feta cheese. Top with remaining slice and enjoy.