History and Origin
Roasted vegetable sandwiches in the French style have their roots in Mediterranean culinary tradition, where fresh and roasted vegetables are the stars of numerous dishes. In France, these preparations stand out for the use of simple and fresh ingredients, combined to highlight their natural flavors. Although there is no single name for them in all Latin American countries, this recipe resembles what in some places is known as "bread with roasted vegetables" or simply "vegetable sandwich," a very popular variant in vegetarian or vegan diets.
In various Latin American countries, such as Mexico, Chile, or Argentina, roasted vegetables are enjoyed both as side dishes and as fillings for breads or tortillas, always adapting to local ingredients while maintaining the French Mediterranean essence. This type of sandwich is appreciated for its intense texture and flavor, as well as for being a healthy and easy-to-prepare option that takes advantage of the versatility of vegetables.
How to Prepare Roasted Vegetable Sandwiches in the French Style
Preheat the oven to 400°F.
Coat a large baking sheet with nonstick spray.
Place the eggplant, peppers, tomatoes, and onions on the sheet.
Brush with the olive oil.
Sprinkle with the garlic and dried rosemary.
Bake for 45 minutes, or until golden and tender.
Cut the round Italian bread horizontally and remove the inside, leaving a 2.5 cm shell.
Spread the fat-free plain yogurt on the bottom of the shell, then sprinkle with the balsamic vinegar.
Place the vegetables in the bottom of the shell.
Sprinkle with the Parmesan cheese.
Top with the spinach leaves.
Place the top of the bread over the filling.
Wrap tightly with plastic wrap and refrigerate for 30 minutes, or until cold.
Cut into 8 portions.
To freeze, pack the cooled roasted vegetables firmly in freezer-safe plastic containers. To use, thaw overnight in the refrigerator.
