Balsamic roasted vegetables, a hunk of Burrata
& tarragon lemon basil pesto sandwiched between crusty bread.
I see nothing wrong with this situation.
I have been shoving so many sweets and baked goods in your face over the last couple of months, I figured we could all use a vegetable…..or two. This sandwich is not the typical roasted vegetable sandwich I’d ever reach for. At least that’s what I thought before I convinced myself this was the greatest sandwich to ever exist.
I am not a typical vegetable sandwich kind of girl. Now, don’t get me wrong, I LOVE vegetables with every fiber of my being, but I also like a nice piece of grilled fish, chicken etc. to be apart of said sandwich, or salad really. I was determined to make a spectacular roasted vegetable sandwich that no one could resist.
I think I’ve just done that and it couldn’t be any easier to whip up.
Balsamic, thyme and smoked paprika (don’t skimp, it’s the best) roasted zucchini, portabellas and onions in the oven at a high temp, super fast. Roasted red peppers and marinated artichoke hearts from a jar, to make life easy and beautiful, peppery arugula.
These are all important aspects of the sandwich. However, nothing compares to the most delicious lemony tarragon basil pesto that you will slather on your favorite crusty bread. Another very important piece of this sandwich puzzle. I used a 10″ loaf of Ciabatta from Whole Foods. If you are using less bread and have less surface area, you may need less veggies and less pesto. Or just keep your leftover veggies and pesto stored in the fridge to make lunches throughout the week!
and please, for the love of all things cheese, don’t leave out the Burrata!
Whichever way you construct this roasted vegetable antipasto sandwich, you can’t go wrong. So do yourself a favor, head to the store for the ingredients to make the best, nutrient packed roasted vegetable sandwich to satisfy that sweet sweet sandwich craving.
Your body and your mouth will thank you later.
If you need another roasted veggie dish to swoon over, this cauliflower is kind of life changing, just sayin’
If you make this Roasted Veggie Sandwich, be sure to leave a comment and let me know how you liked it & how it turned out! You can also follow me on Instagram and tag #abouttosproutrecipes to show me your beautiful creations
Roasted Vegetable and Burrata Antipasto Sandwich with Tarragon Lemon Basil Pesto
- 1 loaf ciabatta bread halved lengthwise (mine was 10″ long, veggie quantities can vary based on how much bread you are using!)
- 1 jar roasted red peppers sliced
- 1 cup marinated artichokes hearts drained and cut in half
- 2 tablespoons balsamic glaze yes, the glaze
- 1 tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 teaspoon salt and red pepper flakes
- 1 small yellow onion sliced
- 2 zucchini thinly sliced lengthwise
- 2 large Portabella mushrooms cleaned and sliced lengthwise
- 8 ounces fresh burrata or mozzarella
- 1 cup baby arugula
- 2 tablespoons hemp seeds
Tarragon Lemon Basil Pesto
- 1 1/2 cups basil
- 1/2 cups tarragon leaves
- 1/2 lemon zested
- 1 lemon juiced
- 1/3 cup + 2 tablespoons grated parmesan
- 1/4 cup olive oil + 1 teaspoon more at a time if needed
- 3 tablespoons pine nuts
- 1/4 teaspoon red pepper
- Salt to taste
- Preheat oven to 425F and line a large baking sheet with parchment paper.
- In a blender or food processor, combine all pesto ingredients and pulse until chunky smooth. Add salt as needed. Keep stored in the fridge for up to 2 weeks, if not using all.
- In a large bowl, add your sliced zucchini, portabellas and onions. Add your olive oil, balsamic glaze, fresh thyme, smoked paprika, garlic powder, salt and red pepper and toss to coat your veggies. Let sit 5 minutes.
- Lay your veggies flat on baking sheet and bake for 8-10 minutes.
- While veggies are baking, slightly toast up your bread on a cast iron. Then slather both sides with tarragon pesto.
- Remove veggies from oven and cool slightly.
- Begin layering your sandwich, working with the bottom piece of bread, layer with sliced roasted red peppers, artichoke hearts and roasted veggies.
- Then top with burrata, arugula and hemp seeds. Drizzle with a little olive oil, balsamic glaze and flaked salt and add top half of bread and gently push down.
- Slice sandwich and serve warm or wrap in plastic wrap and keep in fridge for 1 day.
PIN TO SAVE FOR LATER!