Roasted Vegetable Feta Sandwich on Ciabatta

14 Jan

by Green Gourmet K

One of my favorite places to go in Savannah is Back in the Day Bakery. I mentioned them in one of our first posts I think.  If you search “where to eat in Savannah” this place will come up time and time again.  When we were there last we bought some of their Rosemary Ciabatta bread.  We had some of it with herb-scrambled eggs in the morning and then the next day decided to make some sandwiches with the remaining half a loaf.  I had some vegetables that needed to be eaten and a little feta cheese and so this sandwich was born.  If you don’t have amazing rosemary ciabatta some other thick chewy bread would work and this would probably be good in a pita too.

I don’t like posting recipes using ingredients that are not in season (meaning not locally available) but at least a few of these items will likely be available in your grocery store in the organic section.  I drafted this post in late fall and in Georgia locally grown squash and zucchini seem to always be available, except maybe right now in the dead of winter.  In our garden last year the squash was the one plant that was always producing more than we could keep up with.  I look forward to growing my own tomatoes, basil and zucchini this year.

Has anyone else started planning their spring garden?  We hope to have some more posts soon about vegetable gardening and composting.  I am not a master gardener by ANY stretch of the imagination but I’m pretty sure if I can do it anyone can.


Olive oil – 1 tsp to drizzle on the bread and 1 tbsp to drizzle on the vegetables

Red or Yellow Bell Pepper – 1/2

Zuchini – 1 small-medium

Red onion – half

Fresh basil

Cherry or grape tomatoes

Salt & pepper

Feta cheese (favorite grocery store brand of feta: Vigo)

1 clove of garlic – sliced longways

Preheat the oven to 350 degrees.  Slice your vegetables about 1/2 inch thick and lay on a sheet pan. Drizzle with olive oil, sprinkle salt and pepper.  Put them in the oven for about 15 minutes – your oven time may vary so check after 10 minutes.

Slice your bread, rub it with a clove of garlic, and lightly drizzle with olive oil and toast.

Pull those vegetables out of the oven.  Now it’s time to assemble your sandwich.  Layer the vegetables, feta cheese, sliced tomatoes and basil.  Eat!


One Response to “Roasted Vegetable Feta Sandwich on Ciabatta”


  1. Winter Squash Soup « The Green Gourmets - January 20, 2011

    […] this be delicious with a Roasted Vegetable Sandwich with Feta? Enjoy using your farmer’s market vegetables and don’t forget you read about it on […]

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