Light, easy and quick Spring recipes are in the air! Today’s Roast Veggie Sandwich with Basil Sauce is delicious, fresh and light as air. While I could’ve grilled those veggies, I just decided to throw them in the oven for a touch more ease. Some days I need to get food out of the way and in the oven while I figure out other things. And by other things, most probably, I mean kids. lol. The basil sauce is what makes this roast veggie sandwich divine, so be sure to give it a try!
How’s Spring treating you guys?! We’ve been having a mix of happy sunny bright days and grey rainy ones. I feel like I’m only inspired to cook on sunny days. Other than that, it’s soup, soup and more soup. Anything from this hearty Moroccan Lamb and Turmeric Lentil soup, to a simple Luscious Carrot Tomato Basil Soup, and in between. I certainly do enjoy soups even on warmer days, but lately a big salad plate is all I need for comfort food. Mediterranean Farro Salad with Sweet Zesty Lemonade Dressing is pure love right now!
Today’s roast veggie sandwich is like in between. I’ve came to love and accept non cheesy sandwiches lately. Frankly I think they’re much tastier and lighter. However, I won’t deny that often times my mind would signal something’s missing here. The cheese. Yes we all love the soft melted stretchy cheesy-ness contrasting with some bread crunchy-ness. I certainly won’t promise you that effect. But, I can promise you this. Tender roast veggies. Crunchy bread. Luscious basil sauce. Delicious sandwich.
I should’ve been a bit more prepared and posted something with a Mexican theme for Cinco De Mayo! But, life came in the way. While I have zero Mexican roots, I always doubted that because of my affinity for Mexican food. I always long for it, love cooking it, love infusing most of my recipes wit it. However, this year I went Italian for Cinco De Mayo lol. The kids asked for an Italian restaurant which they LOVE because of it’s Gelato, and I don’t blame them! It’s really SO good.
Now back to the roast veggie sandwich. Another Italian flare. There’s something about it that just feels so fresh. Probably the no cheese business. And you can hate on me all you want right now, but I assure you, when you make it you’ll know what I mean. It’s perfect for picnics, beach trips, hiking, cycling (if you’re into that) and just everyday light lunches! Another thing I love about the roast veggies sandwich is how forgiving it is.
I’ve put in my favorite veggies, but you can certainly throw in extra or swap some away. Roasting is all done in the oven so you’ll have time to prepare your bread and pesto sauce. I’ve used Italian Ciabatta rolls which I’ve slightly toasted, since the veggies are soft, I really wanted a crunch from the bread. That’s totally optional, but why not?! Then it’s pesto time. Gather up all your ingredients and pulse it till smooth and creamy. The sauce is easily thinned out or thickened to your taste. Here’s the recipe below! Now enjoy! 🙂
Roast Veggie Sandwich with Basil Sauce
For the Basil Sauce:
- 1 cup of fresh basil leaves
- 2 Tablespoons of pine nuts or almonds
- 1 clove of garlic
- Juice of half a lemon-about 1 1/2 Tablespoons
- Pinch of salt
- 1/4 cup of olive oil
- 3 tablespoons of grated Parmesan cheese
- 2-3 Tablespoons of Greek Yogurt or Skyr any fat concentration
For the Roast Veggies:
- 3 cups of chopped mixed veggies such as: mushrooms sweet bell peppers, zucchini, carrots, onions and tomatoes
- 1 teaspoon each of salt and pepper
- 2 teaspoons of dried oregano
- Pinch of red pepper flakes
- 1 tablespoon of olive oil
Assembling the sandwiches:
- 4 ciabatta or baguette sandwich breads
- 1 cup of fresh baby spinach leaves
- Extra Parmesan for sprinkling
- Preheat the oven to 420 degrees. Line a baking sheet with parchment paper and add in the mixed veggies along with the seasoning and toss well. Swap up your favorite veggies or add more to the mix.
- Roast the veggies for 18-22 minutes until tender.
- In the meantime, make the creamy basil sauce. Place all the ingredients in a food processor and pulse until smooth and creamy. Feel free to adjust seasoning, lemon juice and thickness. Add a little water to the sauce if you prefer a runny one and a little extra skyr or yogurt if you order a thicker sauce.
- Assemble the sandwiches by spreading a thick layer of basil sauce on both sides of the sandwich bread. On the bottom part of the bread, layer some spinach, roast veggies, a sprinkle of parmesan cheese, pinch of pepper flakes and a drizzle of olive oil.
- Enjoy! 🙂