Dairy-Free Olive Tapenade and Roasted Vegetable Sandwich
A Mediterranean-inspired sandwich featuring a flavorful dairy-free olive tapenade and roasted vegetables.
Ingredients
- 2 slices Bread (sourdough or ciabatta)
- 1 tbsp Olive oil
- 1/4 medium Eggplant
- 1/4 medium Zucchini
- 1/4 medium Red bell pepper
- 1/4 medium Red onion
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 2 tbsp Olive tapenade (dairy-free)
- 1/2 cup Arugula
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat the oven to about 205°C (200°C).
- 2Cut the 1/4 medium eggplant, 1/4 medium zucchini, 1/4 medium red bell pepper, and 1/4 medium red onion into 1.27 cm pieces.
- 3On a baking sheet, toss the cut vegetables with the 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast in the preheated about 205°C (200°C) oven for 15 to 20 minutes, until the vegetables are tender and slightly caramelized.
- 4Spread the 2 tbsp olive tapenade (dairy-free) evenly onto one of the 2 slices of bread (sourdough or ciabatta).
- 5Arrange the roasted vegetables and the 1/2 cup arugula on top of the tapenade-covered bread.
- 6Place the second slice of bread on top to complete the sandwich, then slice it in half and serve.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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