Harvest Vegetable Sandwiches
A delightful sandwich made of roasted vegetables and cheese. Perfect to make ahead for a party.
Ingredients
- 1 French loaf split
- 1/4 cup olive oil
- 1 medium butternut squash 2lb, neck peeled, and cut into 1/2-inch-thick slices
- 1 package of fresh goat cheese
- 2 jars of roasted red peppers
- 1 jar pesto vegan kale pesto from TJs
- Shredded radicchio tossed in olive oil & lemon juice
- Fresh basil leaves
Instructions
- In a large skillet, heat oil over medium heat. Add squash and season with salt and pepper. Cook until tender (about 4 mins per side)
- Transfer butternut squash to the oven at 425 F for 25 mins.
- Spread the goat cheese onto the fresh roll.
- Spread the pesto onto the goat cheese.
- Layer the red peppers and butternut squash on the bread.
- Toss the shredded radicchio in olive oil and lemon juice.
- Sprinkle the radicchio over the veggies and top off with fresh basil leaves.
- Sprinkle with salt and pepper.
- Wrap up your sandwiches and cut them in half.