This past weekend was spent with our kids and their families at my daughter’s home in New York. The weather was perfect, which meant much time was spent outside biking, racing sailboats, tubing, kayaking, swimming, playing cornhole, and watching fireworks. Together we number eleven. With six adults and five children (and three dogs!), it takes a little bit of planning to ensure everyone is well fed and happy!
As a certified, card carrying Italian, I have the most fun around a table either eating great food, talking about great food or planning the next meal with the people I love. This weekend was no exception. This roasted vegetable sandwich is one of my favorites for feeding a crowd. While there is a bit of preparation involved, it is well worth the effort. Almost everything can be done in advance. Not only will that save you time, I have found that it improves the flavor, as well.
If you would like to make the recipe even less daunting, and more cost effective, purchase roasted red peppers instead of roasting your own. I am able to get a large jar of roasted red peppers for approximately $3.00, but raw peppers usually cost more than $1.00 each. Canned tomatoes (any style) may also be substituted for fresh, and will result in a more intense tomato flavor. Just make sure you drain them well before using them.
I make everything in advance and layer the peppers and the eggplant in a container with a few cloves of garlic and a little olive oil. It will last this way for at least a week in the refrigerator. I often use a sturdy ciabatta loaf and assemble the sandwiches a few hours ahead of time. It is delicious!
I hope you will give this recipe a try, and let me know if you liked it as much as Gabriella did.