Sandwiches with autumn vegetables
6 servings
70 minutes
Sandwiches with autumn vegetables are a warm, aromatic, and nutritious recipe that conveys cozy notes of the cool season. This dish combines the rich flavors of roasted eggplant, zucchini, and tomatoes, complemented by spicy onions and carrots in tomato sauce. A thick sauce made from tomato paste seasoned with basil and spices enhances the harmony of flavors. Rustic bread that is slightly crispy after toasting pairs perfectly with tender cheese that melts to create an appetizing texture. This sandwich can be served as a hearty snack or main dish, offering the taste of home comfort and the joy of autumn's palette.
1
Vegetables need to be thoroughly washed. Cut the eggplant into slices (thicker than 0.5 cm but less than 1 cm). Submerge in salted cold water.
- Eggplants: 1 piece
- Salt: to taste
2
Peel the zucchini and slice it into rings about the same thickness as the eggplants. If the zucchini is young, you can leave the core, but if it's mature or a specific variety with large seeds, carefully cut out the flesh (the easiest way is to cut a pentagon in circles). Place the rings on a plate and sprinkle with salt.
- Zucchini: 2 pieces
- Salt: to taste
3
Slice the tomatoes into rounds as thick as eggplants. Cut a few rounds into cubes and set the rest aside.
- Tomatoes: 3 pieces
4
Grate the carrot on a coarse grater and chop the onion into cubes. In a heated pan, sauté the carrot, onion, and tomato cubes for 10 minutes.
- Carrot: 1 piece
- Onion: 1 head
- Tomatoes: 3 pieces
5
Preheat the oven to 200 degrees. Dilute the tomato paste with a little water (to make it resemble very thick tomato juice), add salt, pepper, and sugar. Pour the sauce over the carrots with onions and tomatoes and mix. We will use this mixture to season the vegetables.
- Tomato paste: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
6
Layer the vegetables in a heatproof dish: a layer of zucchini slices, a layer of eggplant slices, then a teaspoon of sauce on each stack, again zucchini, tomatoes, sauce... Sprinkle with freshly ground pepper, cover with foil, and send to the oven. After 50 minutes, the vegetable appetizer and filling are ready.
- Zucchini: 2 pieces
- Eggplants: 1 piece
- Tomatoes: 3 pieces
- Ground black pepper: to taste
7
Toast the slices of bread in a toaster. On one half, place a portion of vegetables, sprinkle with crushed basil from your palms, then add a slice of cheese - and cover with the other half of the bread. If the vegetable stack is too high, it can be divided into 2. Place in the microwave for 30 seconds.
- Country bread: 2 pieces
- Dried basil: to taste
- Cheese: 1 piece