Eggplant Zucchini Sandwiches Recipe

Ever tried a sandwich that feels like a mini-vacation to a Mediterranean garden? Let me guide you through crafting the ultimate roasted veggie delight, packed with all the good stuff your taste buds crave!

I enjoy making these delectable Eggplant Zucchini Sandwiches. They are a delightful blend of flavors.

They make a perfect healthy meal that is also hearty. The combination of grilled eggplant and zucchini, drizzled with olive oil and seasoned with Italian herbs, is a great medley of taste and texture with creamy hummus, peppery arugula, and—if you choose to add it—crumbled feta.

They make great eating any time of year.

Ingredients

• Eggplant: Rich in fiber and antioxidants, with a slightly bitter flavor.
• Zucchini: Low in calories, high in vitamin C, and has a mild taste.
• Olive Oil: Heart-healthy fat, enhances flavor, and anti-inflammatory properties.
• Whole-Grain/Sourdough Bread: Source of carbohydrates and fiber, adds hearty texture.
• Hummus: Provides protein, healthy fats, and creamy texture.
• Arugula/Spinach: Packed with vitamins, minerals, and adds a fresh, peppery taste.
• Roasted Red Peppers: Sweet flavor, high in vitamins A and C.
• Feta Cheese: Optional, adds tangy flavor and creamy texture, source of protein.

Ingredient Quantities

• 1 medium eggplant, sliced into 1/4 inch rounds
• 1 large zucchini, sliced into 1/4 inch rounds
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon dried Italian herbs
• 4 slices of whole-grain or sourdough bread
• 1/2 cup hummus
• 1 cup fresh arugula or spinach
• 1/4 cup roasted red peppers, sliced
• 1/2 cup crumbled feta cheese (optional)

How to Make this

1. Your oven should be set to 400°F (200°C) to heat up before you start baking. Prepare your baking sheet by lining it with parchment paper.

2. Place the baking sheet. eggplant and zucchini slices on the baking sheet. Pour olive oil over the top and sprinkle with salt, black pepper, and dried Italian herbs. Toss gently to coat evenly.

3. Bake the vegetables in the oven for approximately 20-25 minutes, turning them halfway through, until they are golden brown and tender.

4. As the vegetables roast, toast the slices of whole-grain or sourdough bread until they are golden and crispy.

5. Apply a thick coat of hummus to every piece of toasted bread.

6. When the roasting is done for the vegetables, layer the eggplant and zucchini evenly over two of the bread slices, which are topped with hummus.

7. Place a few leaves of fresh arugula or spinach on the roasted vegetables.

8. Over the greens, layer the sliced roasted red peppers for extra color and taste.

9. If you are using feta cheese, add it on top. It will add a smooth texture and a zesty finish.

10. Add the last slice of bread to each sandwich and cut them in half. Serve immediately so that the eggplant and zucchini are still warm. Enjoy this delicious, mellow-flavored creamy sandwich!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Chef’s knife
5. Cutting board
6. Measuring spoons
7. Serving spoon (for hummus application)
8. Tongs or spatula (for turning vegetables)
9. Toaster or toaster oven
10. Plate or serving platter

FAQ

• Q: Can I use a different type of bread?A: Yes, you can use any kind of bread you like best, be it ciabatta or a baguette. Just make sure it’s resilient enough to bear the load of the sandwich fillings.
• Q: How can I make this recipe vegan?A: To make it suitable for vegans, simply eliminate the feta cheese or swap it for a non-dairy alternative.
• Q: What can I substitute for arugula?A: You can substitute any of the following for arugula:
  1. Spinach
  2. Kale
  3. Any leafy green of your choice.
• Q: Can I grill the vegetables instead of roasting them?A: Certainly, smoky flavor is one of the beauties of grilling, and it will definitely add to the flavor profile of the eggplant and zucchini. So yes, if you want smoky eggplant and zucchini in your sandwiches, grill them.
• Q: How should I store leftover sandwiches?A: The optimal way to store the elements is in air-tight containers in the refrigerator. They should stay separate until you’re ready to eat the assembled sandwich.
• Q: Can I add other vegetables to the sandwich?A: There is no prohibition against adding sliced tomatoes, cucumbers, or avocado, and doing so will contribute additional flavor and texture to the dish.

Eggplant Zucchini Sandwiches Recipe Substitutions and Variations

Use avocado oil or grapeseed oil instead of olive oil.
Substitute Italian herbs with herbes de Provence or a mixture of thyme and oregano.
Replace whole-grain or sourdough bread with ciabatta or a gluten-free option.
Substitute baba ganoush or pesto in place of hummus.
Substitute arugula or spinach for mixed greens or kale.

Pro Tips

1. To enhance the flavor of the roasted vegetables, consider salting the eggplant slices lightly and letting them sit for about 10-15 minutes before roasting. This helps to draw out any bitterness in the eggplant. Rinse and pat dry before adding olive oil and seasonings.

2. For added depth of flavor, drizzle a little balsamic glaze over the roasted vegetables before placing them on the bread. The sweetness and tanginess of the balsamic will complement the savory elements of the sandwich.

3. Consider grilling the bread slices instead of toasting them for a smoky flavor that pairs well with the roasted vegetables and hummus. Brush the slices with olive oil before grilling for extra crispiness.

4. Add a sprinkle of crushed red pepper flakes to the hummus if you prefer a bit of heat in your sandwich. This will give the sandwich a nice spicy kick.

5. Experiment with different types of hummus, such as roasted red pepper or garlic hummus, to add variety to your sandwich and complement the flavors of the roasted vegetables.