Day 64: Roasted Vegetable Sandwiches and Leftover Soup

I found some lovely rolls at the grocery store, which put me in the mood for a roasted vegetable sandwich, and sliced portobello mushrooms were on sale, so I grabbed a couple of organic zucchini (against my eat local rules - a splurge), a couple of red onions, and some fresh mozzarella cheese.

Roasted Vegetables for four large sandwiches
2 medium zucchini - trim ends, cut in half (so you have 2 shorter cylinders, not 2 boats), then slice each half lengthwise into flat, almost rectangular slices
1 large red onion - slice into 1/2 inch rounds
1 pkg sliced portobello mushroom caps (or white mushrooms, sliced)
Fresh mozzarella cheese
Basil Pesto (I had some in the freezer) and/or Balsamic vinegar

Turn the oven to 400 F. Toss the sliced zucchini and red onions with 1-2 tablespoons oil and place on a cookie sheet in as close to a single layer as you can get them. Toss the mushrooms with 1-2 tsp oil and place in a metal pan with sides (they release lots of liquid when they cook). Put the pans in the oven and roast for 30-45 minutes (the mushrooms will be done first) stirring every once and a while.

This is a picture of the vegetables in the oven.

Slice the rolls in half, spread some pesto or sprinkle some balsamic vinegar on one half and place several slices of cheese on the other half. When the veggies are done (soft enough to bite into and starting to brown). layer them on top of the cheese, then place the pesto half on top - yum.

 

Roasted Vegetable Sandwich - with mushrooms

Roasted Vegetable Sandwich without mushrooms (I am not a big fan of mushrooms)
We had these with leftover Kale & White Bean soup to which I added some extra broth and some tubetini pasta.