Baked Vegetable Sandwiches
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 700, total fat 70 G., saturated fats 9 G., proteins 18 G., carbohydrates 93 G., fiber 15 G., cholesterol 34 mg, sodium 1548 mg, sugar 20 G.
Calories 700, total fat 70 G., saturated fats 9 G., proteins 18 G., carbohydrates 93 G., fiber 15 G., cholesterol 34 mg, sodium 1548 mg, sugar 20 G.
The vegetables in this healthy vegetarian sandwich are so harmoniously combined that you'll hardly even notice the meat. It features acorn squash, baby rainbow carrots, fresh spinach, and pickled beets. The carrots and pumpkin slices are pre-roasted in the oven, enhancing their flavor and complemented perfectly with fragrant thyme. For the healthiest sandwich possible, make it on multigrain bread. Spread the toasted slices with herbed cream cheese, layer the vegetables, and enjoy the rich flavor of this sandwich.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 acorn squash, halved, seeded, and cut into 1cm-thick slices (with skin)
- 450 g small rainbow carrots (about 16 pcs.), large ones cut in half lengthwise
- 3 tbsp. l. olive oil
- 1 tbsp chopped fresh thyme
- 1 package (210 g) of cream cheese with green and onion
- 1 tbsp chopped fresh dill
- 8 slices multigrain bread
- 4 cups small spinach
- 2 tablespoons red wine vinegar
- 1 cup pickled beetroot (about 170g), drained and cut into 0.5cm thick slices.
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Recipes with similar ingredients: acorn squash, carrot, beet, multigrain bread, spinach, wine vinegar, cream cheese, thyme, dill
Cooking the dish according to the recipe:
- Place one baking sheet in the upper third of the oven and the other in the lower third; preheat to 230˚. In a large bowl, combine the pumpkin, carrots, olive oil, thyme, 1 teaspoon salt, and a few grinds of freshly ground black pepper. Place the pumpkin on one baking sheet and the carrots on the other, spreading the vegetables in a single layer. Bake, rotating the baking sheets halfway through, until the vegetables are lightly browned and tender, 25 to 30 minutes.
- Meanwhile, in a small bowl, combine the cream cheese and dill. A few minutes before the vegetables are done, toast the bread and spread it with cream cheese. Toss the spinach with the vinegar; season with salt and pepper.
- Place 4 slices of bread cheese side up. Top each slice with a layer of pickled beets, then pumpkin, carrots, spinach and another slice of bread. Cut the sandwiches in half.
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