Portrait of a Lunch

The Roasted Veggie Sandwich That Celebrates Spring

Whether or not there’s deep winter where you live, you’ve likely spent the past few months sunk deep into a routine of pasta and soups. And that’s wonderful! But the best produce seasons of the year are quickly approaching, so let us introduce…the transitional sandwich. Like the lunch equivalent of a light jacket, it straddles the seasons, incorporating a flexible roster of roasted veggies with some creamy cheese for richness. Here’s how to make one.

 

Cut a mix of veggies like eggplant, zucchini, and pepper into long, flat slices or wide strips and roast at 350 degrees with a sprinkle of salt, a few splashes of olive oil, and a sprig or two of fresh thyme until soft and golden in spots. Or, to make this even easier, pick up your favorite roasted vegetables from the salad or antipasti bar at your grocery store. The next day, stack the veggies on a fresh roll or sliced baguette with a schmear of goat cheese or a slice or two of fresh mozzarella. For some bonus summery freshness, add a few basil leaves.

For a fittingly Mediterranean dessert, pack your favorite thick yogurt and serve with a dollop of your favorite jam or a drizzle of honey and a handful of granola for added crunch. The whole thing is a healthy, meat-free way to make your whole office jealous year-round.

Veg Out