From Garden to Table: Roasted Veggie Sliders

This easy-to-make recipe is perfect as an appetizer, main course, or meal prep option, packed with the fresh flavors of the season!

Roasted Veggies:

• 1 large zucchini or 2 small zucchinis

• 1 red pepper

• 1/2 red onion

• 1 tbsp Dijon mustard

• 3 tbsp balsamic vinegar

• 3 tbsp oil of choice

• 1 tbsp dried parsley

• 1 tbsp dried oregano

• 1 tbsp dried garlic

• Salt and pepper to taste

Sheet Pan Sandwiches (4 full sandwiches or 8 sandwich bites):

• 8 slices Simple Kneads gluten-free sourdough bread (remove crust if desired)

• Hot cherry pepper relish (or spread of choice)

• Roasted veggies

• 4 slices provolone cheese

• Arugula

• Olive oil

• Salt, pepper, oregano, and parsley for brushing

  
  

HOW TO MAKE IT:

Roasted Veggies

• Preheat your oven to 425°F (220°C).

• Slice the zucchini, red pepper, and red onion into 2-inch slices.

• In a bowl, mix together the Dijon mustard, balsamic vinegar, oil, parsley, oregano, garlic, salt, and pepper.

• Spread the vegetable slices on a parchment-lined baking sheet.

• Roast the veggies in the oven for 45 minutes to 1 hour, until tender and slightly caramelized.

Sheet Pan Sandwiches

• Preheat your oven to 400°F (200°C).

• Lay out 4 slices of Simple Kneads sourdough bread on a parchment-lined baking sheet.

• Spread hot cherry pepper relish (or your spread of choice) over the bread slices.

• Layer the roasted veggies on top of the bread.

• Place a slice of provolone cheese on each sandwich.

• Add a handful of arugula on top of the cheese.

• Top with the remaining 4 slices of Simple Kneads sourdough bread.

• Brush the top slices with olive oil and sprinkle with salt, pepper, oregano, and parsley.

• Bake in the oven for 10 minutes, or until the cheese is melted and the bread is toasted.

Individual Sandwiches

Follow the same method as the sheet pan sandwiches, using 1 slice of cheese and 2 slices of bread per sandwich.