Roasted Garden Veggie Sandwich | Just A Pinch Recipes
Slice the zucchini and eggplant lengthwise into 1/4-inch slices and the tomatoes in 1/2-inch rounds. Line a colander with eggplant and tomato slices. Liberally sprinkle with...
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Baking sheet
- Parchment paper
- Oven
- Paper towel
Ingredients
- 1 large zucchini
- 1 medium eggplant
- 2 large tomatoes
- salt, to taste
- 1 large baguette
- 1 package(s) sliced provolone cheese or goat cheese (about 5 oz)
- - Italian seasoning
- - olive oil
- - pepper, to taste
- 8-10 sprig(s) basil
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