Seasons and Suppers · by Jennifer Maloney★ 5.0 (4)
Pressed Roasted Veggie Sandwich
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 23%
CARBS 22G34% OF CAL
3G FIBER12G OTHER7G TOTAL SUGAR
FAT 14G50% OF CAL
7G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pressed sandwich of roasted vegetables, goat cheese, and arugula on crusty bread with balsamic vinegar. Delicious warm or at room temperature for lunch or picnics.
mainamericansandwich🍪 sheet pan⚡ microwave🔥 oven♨️ grillvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 ciabatta demi baguette or 3 ciabatta buns
- 4 oz log of goat cheese (113g)
- 2 sweet bell peppers (1 red, 1 orange or yellow)
- 2 zucchini (sliced into rounds (fairly thin, but not paper thin or they will burn))
- 1/2 small red onion (cut into slices)
- Balsamic vinegar
- Arugula
- Butter
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 23%
CARBS 22G34% OF CAL
3G FIBER12G OTHER7G TOTAL SUGAR
FAT 14G50% OF CAL
7G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 244mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 332mg
- Calcium
- 60mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 244MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.