We had a slew of fresh veg and a flourishing basil plant, so I made a last minute decision to invite friends over for roasted veggie sandwiches. They were delicious! Grilling them in a little butter didn't hurt. =)
To roast the veggies:
Preheat oven to 450.
Thinly slice whatever veg you have on hand. I used a zucchini, remnants of a red and green pepper, and some eggplant.
Either spray your roasting pan with cooking spray or lightly toss your veggies with a little olive oil.
Lay out veggies on pan, not overlapping. Sprinkle with a little salt and pepper. Pop in the oven.
Check after 20 minutes. They're probably ready to flip. You want a little color on the bottom side of the veg before you flip it. After flipping the veggies, put them back in the oven for another 15 to 20 minutes.
Serve on bread with fresh tomatoes, spinach, cheese, other regular sandwich fixings and some basil pesto spread:
2 c fresh basil
1/3-1/2 cup olive oil
1/4 cup pine nuts, coarsely chopped
1/4 tsp salt, add more to taste
1/3 cup parmesan cheese
Place basil, olive oil, garlic, pine nuts, and salt to taste in a blender or food processor.
Process until finely textured but not completely smooth.
Scrape pesto into a bowl and sir in the cheese.
If not using immediately, pour a thin layer of olive oil over the top. Wrap tightly and refrigerate until needed. Makes about 1 cup.