This recipe will knock your socks off! It’s one of my favorites. A roasted vegetable sandwich that’s gluten-free and so good, you’ll make it weekly!
I wrote this post awhile back but wanted to bring it to you again today. It’s so relevant to popular food trends this year! I once checked out a cookbook from the library titled All About Roasting. Molly Stevens is a culinary icon, and this cookbook is fascinating. I read up on vegetables and how Molly roasts them in different recipes. She had the most mouthwatering descriptions of recipes ever!
I used to imagine roasted vegetables sliced up, in CorningWare, with olive oil and salt and pepper back in the day. However, overtime I realized the amazing flavor you could get when roasting vegetables whole. Vegetables are perfect when roasted! It deepens the richness of bell peppers and adds a slight smokiness to the outer layer of eggplants.
In this recipe, I roasted some whole bell peppers, eggplant, and zucchini. You want them charred on the outside, but still edible. Roast them at 475 degrees for the first ten minutes. Then turn all the vegetables over and cook for another 10 minutes at 475 degrees. After that, LOWER the heat to 450 degrees and roast ten more minutes. Turn the whole vegetables over one more time and roast another 10 minutes. I know! It’s a lot of turning! Worth it though, for this roasted vegetable sandwich. Trust me. In total, it took 40 minutes. For my oven, this worked perfectly.
The idea was to really get the outside charred, then let the inside caramelize enough for flavor by lowering the heat. I thought this might prevent them from popping or being too mushy. It’s very easy for that to happen. You can shorten the times to your liking, but I think the high heat then lowering is a perfect method. Once you’re done, just cover the tray with foil and let it sit for while. They’ll be cool enough at that point to peel. Before assembling this roasted vegetable sandwich, you’ll need to peel off the skins of some of the veggies. Peel the bell peppers while they are whole. You know at Thanksgiving, when people separate the skin from the meat on the turkey breast on top? Try and peel them like that. It will go smoother and faster. Peeling takes time and is messy, but it is so so worth it.
In the end you will have the most flavorful roasted veggies. And how do I like to eat them? In ciabatta (I used Schar here and it’s wonderful), layered with cream cheese, whole basil, kosher salt and pepper. A sandwich. This is the BEST sandwich I have ever made. You will LOVE it. And the leftover roasted veggies? Put them in a glass jar with some olive oil, salt and pepper. Close the lid, pop them in the fridge, and you can eat them all week long! I LOVE cream cheese and basil, with salt and pepper, on my roasted vegetable! Leave those basil leaves whole. Just press them into the cream cheese layers, then build your sandwich. And ALWAYS be sure to come up for air when eating this gluten-free roasted vegetable sandwich. With this recipe, you just might forget! 🙂
gluten-free Roasted Veggie Sandwich
A gluten-free roasted vegetable sandwich with whole basil and cream cheese.
- 4 whole bell peppers green, yellow, orange, & red
- 1 whole eggplant
- Ciabatta rolls Schar's are gluten-free
- Cream cheese for spreading, Philadelphia is gluten-free
- fresh large basil leaves
- Salt and pepper to taste
- Preheat oven to 475 degrees on convection roast.
- On a sided baking sheet, spread and lay vegetables on their sides, not touching.
- Roast vegetables in oven for a total of 40 minutes like so:
- After first ten minutes, turn veggies.
- After next ten minutes, turn again, then turn heat down to 450 degrees.
- Repeat two more ten minute, then turn increments.
- This will total 40 minutes.
- Veggies should be blackened and shrunken, but still in tact.
- After allotted time, turn off heat, remove tray with vegetables and cover with foil.
- Let vegetables rest for 30 minutes covered, on tray.
- Take out cream cheese from fridge and let sit on counter.
- When vegetables are cooled, uncover foil and one by one, begin peeling outer layers.
- This part is messy and takes a bit of time.
- Peel outer layers, then split peppers in half, discarding center and seeds.
- Discard skin layers as well.
- For eggplant, you can discard some seeds and keep flesh and layers.
- Lay roasted vegetables flat on a plate or two, lined with paper towels.
- Toast ciabatta halves until warm and crispy.
- Spread cream cheese on each bread slice thickly.
- Layer fresh whole basil on each bread slice, atop cream cheese. Press in basil.
- On one bread slice, place layers of sliced veggies: green, red, yellow pepper, then eggplant.
- Sprinkle kosher salt and pepper atop roasted vegetables.
- Sandwich together, get some napkins, and dig in.
- *Oven temps and times may vary. Please watch peppers carefully.