Roasted Veg & Goat Cheese Sandwich

Ingredients · 2 servings

• 200 gCiabatta, split
• 220 gZucchini, sliced
• 160 gBell pepper, sliced
• 80 gGoat cheese, softened
• 30 gArugula, washed
• 20 gBalsamic vinegar
• 20 gOlive oil
• 1 ½ gSalt
• 1 gBlack pepper, ground

Equipment

oven, knife, cutting board, baking sheet, mixing bowl, spoon, serrated knife

Instructions

1. 1
   Gather Ingredients

   Gather and measure all ingredients, then set out a knife, cutting board, baking sheet, mixing bowl, spoon, and serrated knife. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Heat Oven

   Heat the oven to 204°C / 400°F and place the baking sheet nearby so the vegetables can roast in a single layer. · 5 min

   What to look for: The oven is hot and ready for roasting.

3. 3
   Season Vegetables

   Toss zucchini and bell pepper with olive oil, salt, and black pepper until every piece has a light, even coating. · 4 min

   What to look for: The vegetables look glossy and evenly seasoned.

4. 4
   Roast Vegetables

   Roast the vegetables for 20 minutes, turning once, until tender with browned edges and concentrated sweetness. · 20 min

   What to look for: The zucchini is soft and the pepper edges are browned.

5. 5
   Toast Ciabatta

   Toast the split ciabatta cut side up during the last 4 minutes of roasting until crisp on the surface but still soft inside. · 4 min

   What to look for: The cut surface is lightly crisp and the crumb remains tender.

6. 6
   Build Sandwiches

   Spread goat cheese over the warm ciabatta, layer on roasted vegetables and arugula, then drizzle balsamic over the greens. · 4 min

   What to look for: The layers are even and the balsamic glistens on the arugula.

7. 7
   Serve Fresh

   Serve the sandwiches warm, pressing gently before cutting each one so the creamy cheese holds the vegetables in place. · 2 min

   What to look for: The sandwich holds together with visible roasted vegetables and creamy cheese.