add to shopping list Ingredients

4 Red bell roasted red bell peppers
2 edium eggplants cut into 1/4 inch thick rounds
1 medium zucchini cut into 1/4 inch slices
1 small shallot minced
1 TBSP balsamic vinegar
1/4 cup Creme fresh
1 spring fresh basil leaves
6 loaves iabatta bread
6 slices Havarti Cheese
1TBSP Olive Oil
salt and pepper to taste

Preparation

1. Peel, seed and skin peppers and cut into 1 inch wide strips
2. Place under the broiler until blackened and set aside to cool.
3. Heat oven to 400 F
4. Coat two baking sheets with some olive oil
5. Place sliced eggplants in one tray and sliced zucchinis in the other
6. Roast for 10 min turn over and roast for another 15 min - or until tender
7. Using a spatula transfer to a plate and let cool
8. In a small bowl whisk- shallot, vinegar, salt,pepper and olive oil - set aside
9. Take bread and slice in half
10.Coat bottom and top with creme fresh
11.Place 1 lettuce leaf on bottom, top with roasted bell pepper, eggplant and zucchini
12. Drizzle with vinaigrette and top with one slice Havarti cheese and fresh basil
13. Replace top of bread and serve

Note: I like to quickly place these sandwiches in a Panini press to melt the cheese, but that's optional.

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Reviews

11/13/09

Theresa111 says:

My husband is always ordering veggie subs and sandwiches. I will share this one with him and I might just try one myself.

8/30/11

Theresa111 says:

This is a very delicious, easy-to-make sandwich. Roasted peppers lend just the right flavor!

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