Wednesday, July 29, 2009
Simple and in-season: Roasted vegetable sandwich
One of our family's favorite summertime meals is a simple roasted vegetable sandwich and a green salad. I made these sandwiches for dinner tonight using eggplant, zucchini, tomatoes, and cucumbers that I picked up at the farmers' market today. I cut the eggplant and zucchini lengthwise into 1/2 inch slices, brushed both sides with olive oil, and cooked them under the broiler for a few minutes per side. I placed the vegetables on one slice of toasted bread from Avalon International Breads (Detroit) and spread neufchatel cheese on another and put the slices together to make a sandwich. I ate my sandwich as is. Caroline disassembled hers but ate all the pieces.