Time 45m Yield 4 servings. Number Of Ingredients 16 Steps:
Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans. , Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally., Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.
Time 15m Yield 2 servings. Number Of Ingredients 4 Steps:
Spread mustard over cut sides of muffins halves. Top each with vegetables and cheese. Broil 4-6 in. from the heat for 3 minutes or until cheese is melted.
More about “open faced garden veggie sandwiches recipes”
Time 5m Yield 1 sandwich, 1 serving(s) Number Of Ingredients 8 Steps:
In a small bowl, mix the chopped tomato, grated cabbage, carrot, cheese and tomato ketchup together, along with salt. Cover one slice of bread with this vegetable mixture and season it with pepper. Now put the other slice of bread on top of the vegetable-covered one, and your sandwich is ready to eat! You can also grill this sandwich if you like, or top it with some more grated cheese and pop it in the oven for about 5-10 minutes at 350 C.
