Roasted Veggie & Burrata Sandwich

1 mins
Serves 1
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Directions

  1. 1Prepare the herb-infused olive oil by mixing olive oil, dried herbs, salt, pepper, and crushed garlic.
  2. 2Prepare the herb-infused olive oil by mixing olive oil, dried herbs, salt, pepper, and crushed garlic.
  3. 3Prepare the herb-infused olive oil by mixing olive oil, dried herbs, salt, pepper, and crushed garlic.
  4. 4Roast the sliced vegetables in the frying pan with herb oil, arranging them in a circular pattern.
  5. 5Roast the sliced vegetables in the frying pan with herb oil, arranging them in a circular pattern.
  6. 6Roast the sliced vegetables in the frying pan with herb oil, arranging them in a circular pattern.
  7. 7Make the pesto in a mortar and pestle by crushing garlic, adding pine nuts, basil, and Parmesan cheese.
  8. 8Make the pesto in a mortar and pestle by crushing garlic, adding pine nuts, basil, and Parmesan cheese.
  9. 9Make the pesto in a mortar and pestle by crushing garlic, adding pine nuts, basil, and Parmesan cheese.
  10. 10Slice the baguette in half lengthwise.
  11. 11Slice the baguette in half lengthwise.
  12. 12Slice the baguette in half lengthwise.
  13. 13Spread the pesto on both slices of the baguette.
  14. 14Spread the pesto on both slices of the baguette.
  15. 15Spread the pesto on both slices of the baguette.
  16. 16Add arugula and burrata cheese to one half of the baguette.
  17. 17Add arugula and burrata cheese to one half of the baguette.
  18. 18Add arugula and burrata cheese to one half of the baguette.
  19. 19Place the roasted vegetables on top of the burrata.
  20. 20Place the roasted vegetables on top of the burrata.
  21. 21Place the roasted vegetables on top of the burrata.
  22. 22Add parmesan cheese, salt and pepper over the vegetables.
  23. 23Add parmesan cheese, salt and pepper over the vegetables.
  24. 24Add parmesan cheese, salt and pepper over the vegetables.
  25. 25Top with the other half of the baguette and serve.
  26. 26Top with the other half of the baguette and serve.
  27. 27Top with the other half of the baguette and serve.

Ingredients

  • 1 tomato
  • 1 tomato
  • 1 tomato
  • 1 zucchini
  • 1 zucchini
  • 1 zucchini
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 teaspoon dried herbs
  • 1 teaspoon dried herbs
  • 1 teaspoon dried herbs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 tablespoon pine nuts
  • 1 tablespoon pine nuts
  • 1 tablespoon pine nuts
  • 1 handful basil leaves
  • 1 handful basil leaves
  • 1 handful basil leaves
  • 1 tablespoon parmesan cheese
  • 1 tablespoon parmesan cheese
  • 1 tablespoon parmesan cheese
  • 1 handful arugula
  • 1 handful arugula
  • 1 handful arugula
  • 1 burrata cheese
  • 1 burrata cheese
  • 1 burrata cheese
  • 1 baguette
  • 1 baguette
  • 1 baguette

Equipment

knifegratermortar and pestlefrying pan