The Mediterranean Dish · by Bella Karragiannidis★ 4.8 (6)
Roasted Vegetable Sandwich Recipe
NUTRITION · PER SERVING45M COOK
CAL 26%·PRO 32%
CARBS 61G47% OF CAL
10G FIBER40G OTHER12G TOTAL SUGAR
FAT 25G44% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ciabatta sandwiches filled with roasted and broiled summer vegetables, pesto, ricotta, and arugula. A bold, seasonal vegetarian meal.
mainmediterraneansandwich🍪 sheet pan🍳 skillet🔥 oven♨️ grillgluten freevegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium eggplants, (cut into 1/2-inch rounds)
- 2 medium zucchini, (sliced lengthwise)
- 2 bell peppers, (sliced into large wedges)
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 4 ciabatta rolls, (sliced in half)
- 1 cup whole milk ricotta cheese
- 1/2 cup basil pesto
- 2 cups baby arugula
At a glance
PER SERVING · TIME 45M
CAL 26%·PRO 32%
CARBS 61G47% OF CAL
10G FIBER40G OTHER12G TOTAL SUGAR
FAT 25G44% OF CAL
7G SAT18G 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
- 15m
- Cook
- 30m
- Sodium
- 1317mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 914mg
- Calcium
- 254mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1317MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.