Chef Keith Snow creates a fabulous vegetarian sandwich with roasted zucchini, squash, red peppers, onion, portabella mushrooms and fresh mozzarella.
Roasted red pepper
Sweet red onion
1 Tablespoon (Use Fresh)
1 Cup (16 tbs)
Grill seasonal vegetables. Simply coat them with olive oil, kosher salt, black pepper and your favorite seasoning.
Grill them on each side for about 2 minutes until the vegetables get nice grill marks on both sides.
Assemble the sandwich by placing squash over the bread, then a zucchini with a 2 pieces of cheese. Now season the sandwich with kosher salt, black pepper and good quality olive oil. Then roasted red pepper, onion, squash, one more piece of zucchini, some portabella mushrooms, some mozzarella cheese and some olive oil, some more seasoning. Stalk the other piece of bread and press down a bit.
The trick here is to cut the sandwich without falling it apart.
Take a sharp knife and cut it.
Present it in a plate and garnish with some fresh basil.
There can be nothing as tempting like the popular snack vegetable sandwich that you can bite on anytime you want to take a break and munch on something healthy and spicy. The best thing about this vegetable sandwich is that it comprises different variety of vegetable and can be the best dish for breakfast or to be a lunch filler. Chef Keith Snow shows how to make this simple dish in easy step by step instructions.