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🍽️ Stone Oven Sandwich with Roasted Vegetables

280 kcal · 30 min · 4 servings

Stone Oven Sandwich with Roasted Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan circulation.
  2. 2. Wash the zucchini and bell peppers thoroughly.
  3. 3. Trim the ends off the zucchini.
  4. 4. Slice the zucchini lengthwise into slices about half a centimeter thick.
  5. 5. Cut the bell peppers in half.
  6. 6. Remove the stems and seeds from the pepper halves.
  7. 7. Cut the pepper halves into four equal pieces.
  8. 8. Wash the thyme.
  9. 9. Dry the thyme.
  10. 10. Strip the thyme leaves from the stems.
  11. 11. Finely chop the thyme leaves.
  12. 12. Wash the arugula.
  13. 13. Spin the arugula dry.
  14. 14. Place the prepared vegetables in a baking dish.
  15. 15. Add the chopped thyme to the vegetables.
  16. 16. Add one tablespoon of oil.
  17. 17. Season with salt and pepper.
  18. 18. Mix everything well in the dish.
  19. 19. Place the baking dish on an oven rack.
  20. 20. Cook the vegetables in the oven for about 20 minutes.
  21. 21. Wash the pear.
  22. 22. Quarter the pear.
  23. 23. Remove the core from the pear pieces.
  24. 24. Cut the pear into cubes about one centimeter in size.
  25. 25. Halve the shallot.
  26. 26. Peel the shallot.
  27. 27. Roughly chop the shallot into cubes.
  28. 28. Lightly moisten the baguette with your hands.
  29. 29. Place the baguette on the oven rack together with the vegetables.
  30. 30. Bake everything for about 10 minutes until golden brown.
  31. 31. Heat one tablespoon of oil in a pan over medium heat.
  32. 32. Add the pear cubes and shallots to the pan.
  33. 33. Add a pinch of sugar.
  34. 34. Sauté the ingredients while stirring constantly for about 2 minutes.
  35. 35. Season with salt and pepper.
  36. 36. Add about 50 milliliters of water to the pan.
  37. 37. Add vinegar.
  38. 38. Let the mixture simmer on low heat for about 5 minutes.
  39. 39. Remove half of the pear pieces from the pan.
  40. 40. Place these pear pieces in a tall container.
  41. 41. Purée the pear pieces until smooth.
  42. 42. Return the purée to the pan with the remaining pears.
  43. 43. Let the mixture simmer together for about 2 minutes.
  44. 44. Remove the baguette and vegetables from the oven.
  45. 45. Cut the baguette diagonally into about four equal pieces.
  46. 46. Slice the baguette pieces lengthwise.
  47. 47. Top the cut sides with arugula.
  48. 48. Top the sandwiches with the zucchini.
  49. 49. Top the sandwiches with the bell pepper.
  50. 50. Drizzle the pear sauce over the sandwiches.
  51. 51. Plate everything.
  52. 52. Serve the sandwiches.

Nutrition per serving