Roasted Vegetable Feta Sandwich Recipes

GRILLED MEDITERRANEAN VEGETABLE SANDWICH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
• Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
• Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

ROASTED RED PEPPER CHICKEN

Steps:

• With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers as you can into pockets of chicken one at a time. Pour bread crumbs into a large plastic bag. Place chicken breasts in the bag with the bread crumbs and shake until well coated.
• In a large skillet, heat oil to a medium-high heat and place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes on the other side.
• While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes, or until chicken is done.
• Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.

ROASTED VEGETABLES AND FETA

Steps:

• Preheat oven to 375 º F (190ºC). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish.
• Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat.
• Bake in oven for 20 minutes.
• Sprinkle with crumbled feta cheese. Serve.

VEGGIE & HUMMUS SANDWICH

Steps:

• Spread one slice of bread with hummus and the other with avocado. Fill the sandwich with greens, bell pepper, cucumber and carrot. Slice in half and serve.

ROASTED VEGETABLE & FETA SANDWICH

Steps:

• Prepare a grill or preheat the broiler. Cut eggplant crosswise into 1/2 " thick slices. Brush 1/2 T of the oil over both sides of the eggplant slices. Grill or broil the eggplant until lightly browned and tender, 3-4 minutes per side Let cool slightly. Chop the eggplant coarsely and mix with red peppers. Season with salt & pepper. In a small bowl, mash feta with a fork. Add lemon juice, oregano, red pepper flakes and the remaining 1/2 T oil; blend until smooth and spreadable. Season with pepper. Slice loaf in half horizontally and scoop out about 1" of the soft interior from each half. Spread the seasoned feta in the bottom half of the loaf. Spoon the chopped eggplant and peppers over the cheese and place the bread top firmly on the bottom half. Cut into wedges. Serve immediately or wrap and store in a cool place for up to 8 hours.

ROASTED VEGETABLE & FETA SANDWICH

Steps:

• Cut eggplant crosswise into 1/2" slices.
• Mix 1/2 tbsp.
• oil with 1 tbsp.
• water.
• Brush mixture on both sides of eggplant slices.
• Grill or broil until lightly brown and tender (3 to 4 minutes per side).
• Chop eggplant coarsely and mix with chopped red bell peppers.
• Season with salt and pepper.
• In a small bowl, mash feta with fork.
• Add lemon juice, oregano, red pepper flakes and remaining 1/2 tbsp.
• oil.
• Blend until smooth and spreadable.
• Season with pepper.
• Slice loaf in half horizontally and scoop out about 1" of soft interior from each half.
• Spread seasoned feta in bottom half of loaf.
• Spoon eggplant and pepper mixture over and place bread top firmly on bottom half.
• Cut into wedges and serve.