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🍽️ Antipasti-Sandwich with Roasted Vegetables and Onion Jam

338 kcal · 30 min · 4 servings

Ingredients

• Zucchini 1 pc.
• Pepper, yellow 2 pcs
• Olive oil 2 tbsp
• Salt Pinch
• Herbs of Provence, dried Pinch
• Baguette 2 pc.
• Onions, red 3 pcs
• Thyme, fresh 10 g
• Oil 1 tbsp
• Sugar Pinch
• Balsamic vinegar, dark 8 tbsp
• Arugula 50 g
• Soy yogurt 2 tbsp

Instructions

1. 1. Preheat the oven to 220 °C (top and bottom heat).
2. 2. Wash the zucchini and the bell peppers thoroughly.
3. 3. Cut off the ends of the zucchini.
4. 4. Slice the zucchini lengthwise into slices about 0.5 cm thick.
5. 5. Halve the bell peppers.
6. 6. Remove the core and seeds from the pepper halves.
7. 7. Cut each pepper half into quarters.
8. 8. Place the vegetables on a baking sheet lined with baking paper.
9. 9. Toss the vegetables with olive oil, salt, and Provençal herbs.
10. 10. Place the tray in the upper part of the oven.
11. 11. Cook the vegetables for about 20 minutes.
12. 12. Place the baguette on a rack after about 13 minutes.
13. 13. Bake the baguette for about 7 minutes until golden brown.
14. 14. Halve the onions.
15. 15. Peel the onions.
16. 16. Cut the onions into thin rings.
17. 17. Wash the thyme.
18. 18. Shake the thyme dry.
19. 19. Heat oil in a pot over medium heat.
20. 20. Sauté the onions with sugar and salt for about 3 minutes.
21. 21. Deglaze the onions with balsamic vinegar.
22. 22. Add the thyme.
23. 23. Reduce the heat.
24. 24. Simmer the onions covered on low heat for about 15 minutes.
25. 25. Wash the arugula.
26. 26. Drain the arugula well.
27. 27. Remove the baguette and the vegetables from the oven.
28. 28. Let the baguette and vegetables cool down briefly.
29. 29. Remove the thyme from the onion jam.
30. 30. Stir the beet syrup into the onion jam.
31. 31. Slice the baguette lengthwise.
32. 32. Spread the baguette with the onion jam.
33. 33. Top the baguette with the roasted vegetables as desired.
34. 34. Top the baguette with the arugula as desired.
35. 35. Add a dollop of soy yogurt to the sandwich.
36. 36. Add a dollop of onion jam to the sandwich.
37. 37. Halve the sandwich.
38. 38. Plate the sandwich.

Nutrition per serving

• kcal: 338
• Protein: 8 g · Fett/Fat: 11 g · Carbs: 51 g