Mediterranean Roasted Veggie Sandwich
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Mediterranean Roasted Veggie Sandwich
Category
Soups and Breads
Ingredients
- 2 cups zucchini, sliced into rounds
- 1 bell pepper, seeded and quartered
- 2 tablespoons Fustini's Gremolata olive oil, divided
- 1 tablespoon Zatar spice
- Kosher salt and freshly ground black pepper
- 1 cup feta cheese
- 2 tablespoons mayonnaise
- 1 garlic clove, minced
- 1 1/2 teaspoons Dijon mustard
- 1 lemon, zested and juiced
- 1/2 teaspoon sugar
- 1/2 cup arugula
- 1 cup cherry tomatoes, halved
- 2 brioche buns
- pepitas for garnish
Ingredients
Directions
- Preheat the oven to 450 degrees F. Toss the zucchini and peppers with 1 tablespoon of olive oil, and the Za'atar Spice on a parchment-lined baking sheet. Season with salt and pepper. Roast, in the middle of the oven, until zucchini is tender-crisp, 8-10 min. Transfer the zucchini to a plate. Flip the peppers and push them to one side of the sheet. Return the peppers to the middle of the oven, until tender-crisp, 8-10 min.
- While veggies roast, heat a medium non-stick pan over medium heat. Add the pepitas to the dry pan. Toast, stirring often, until golden brown 4-5 min. Transfer to a plate. Using a fork, mash the feta in a medium bowl. Add the mayo, lemon zest, and 1/4 teaspoon of garlic. Season with pepper and stir to combine.
- Whisk together the Dijon, 1/2 tablespoon of lemon juice, sugar, and remaining olive oil in a large bowl. Add the arugula and spinach mix and tomatoes. Toss to combine. Season with salt and pepper. Set aside.
- Arrange the buns, cut-side up on the other side of the baking sheet with the peppers. Toast in the top of the oven, until golden brown, 4-5 min. Divide the lemony feta spread between buns. Top with the roasted veggies. Finish with the top bun. Serve the arugula salad on the side. Sprinkle the pepitas over the salad.
Recipe Note
Substitute Garlic olive oil. Adapted from everyplate.com