Ciabatta Sandwich with Roasted Vegetables
Ciabatta sandwich with roasted vegetables is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 red bell peppers
- 4 ripe tomatoes
- 2 onions
- 1 large zucchini
- 1 large eggplant
- 8 tbsp olive oil
- Salt
- Pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 ciabatta loaf
- 120 g spreadable goat cheese (or feta)
Instructions
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1.
Halve the bell peppers lengthwise, remove seeds and cores. Place the four halves cut-side down on a baking sheet and grill at high heat for 12-15 minutes until the skin blisters dark brown. Remove and let rest covered with foil for 15 minutes. Then peel off the skin and slice the peppers into wide strips to cool.
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2.
Wash, dry tomatoes, trim green stems and slice into 1 cm thick rounds. Peel onions and cut into rings. Trim, wash, dry zucchini and eggplant and slice them. Heat olive oil in a pan and fry the eggplant slices until browned. Sprinkle with salt, pepper, rosemary and thyme, flip and brown again, then remove with a slotted spoon and drain on paper towels.
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3.
Add the zucchini slices to the pan, sear one side briefly, flip, season, and when they are light brown, remove; they should remain slightly firm after cooking. Then add onions and tomato rings, sauté briefly, flip, season with salt, pepper and herbs, then remove. Cut the ciabatta loaf into four equal parts, split each lengthwise, and grill the cut sides up in the oven until golden yellow or toast the cut sides down in a dry pan until golden.
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4.
Top the lower halves of the ciabatta first with eggplant, then tomatoes, onions, zucchini and pepper strips. Spread goat cheese on the upper halves and cover the vegetable sandwiches. If using feta, crumble it, scatter over the vegetables, and top with the second ciabatta half.
