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Article: Roasted Vegetable Sandwich

Roasted Vegetable Sandwich


  • 1, small eggplant
  • 1, zucchini
  • 1, red bell pepper
  • 1/4 cup, il Fustino Miller’s Reserve Lucca Extra Virgin Olive Oil
  • salt and pepper
  • 1, jar basil pesto
  • provolone
  • 2, ciabatta rolls – Our favorite rolls are from The Baker’s Table


Preheat the oven to 400 degrees Fahrenheit.

Slice the eggplant into thin rounds about 1/4 inch thick rinse under cold water and pat dry with a paper towel.

Cut the zucchini into thin slices. Core the red bell pepper and remove the seeds, slice into quarters.

Arrange the sliced vegetables in a single layer on a lined baking sheet. Drizzle with the EVOO and season with salt and pepper. Use your hands and toss to evenly disperse the oil.

Bake for 20 minutes or until fork tender, flipping half way through.

Slice the ciabatta roll in half lengthwise and cover both sides in basil pesto and top with the roasted vegetables, then layer with sliced provolone and using your broiler toast until cheese is golden brown.

Combine each sandwich half and enjoy!