Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Italian Roasted Vegetable Sandwich June 7, 2010

Italian Roasted Vegetable Sandwich

Italian Roasted Vegetable Sandwich

Jamie says:  After making this Italian Roasted Vegetable Sandwich, the apartment smelled like an Italian bistro all day.  It was Heavenly.  

Italian Roasted Vegetable Sandwich   


  • PAM Cooking Spray
  • 1 small eggplant
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1 Tbsp dried parsley
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 1 Vidalia sweet onion
  • 1 tsp Alessi Coarse Sea Salt
  • 1/2 tsp freshly ground pepper
  • 1 plum tomato
  • 1/4 cup Mezzetta Roasted Bell Peppers
  • 3 Lindsay Greek Kalamata Olives
  • 1/8 cup reduced fat feta and/or 1 slice fresh mozarella cheese
  • 2 slices Publix Bakery Italian Five Grain Bread


  1. Preheat oven to 500 degrees Fahrenheit. 
  2. Wash eggplant, thinly slice, and place on baking sheets sprayed with PAM. 
  3. Drizzle some of the olive oil and spread evenly over eggplant.  Top with Italian herbs and bake in the oven for 14 minutes.
  4. Saute onions in olive oil in a pan over medium heat until golden brown.  Add salt and pepper.
  5. Wash and slice a tomato.  Slice peppers and olives.  Put on bread along with cheese. 
  6. Add about 4-5 slices of hot eggplant and one-fourth of the onions.
  7. Enjoy!  (serves 1; with extra eggplant and onions)

This sandwich was divine!  I can’t wait to eat the leftovers tomorrow.  

  • Nutrition note:  Eat your veggies!  Most American adults and children do not eat enough.  The average adult needs about 2.5 cups/day. 

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