Roasted Vegetarian Sandwich with Brie Cheese Light

Indulge in the mouthwatering flavors of a Roasted Vegetarian Sandwich with Brie Cheese Light — a perfect blend of wholesome ingredients and gourmet flair. This vibrant sandwich features tender, oven-roasted zucchini, red bell pepper, and portobello mushrooms, lightly seasoned with olive oil, oregano, and a touch of salt and pepper. Nestled in a toasted ciabatta loaf, the roasted vegetables are paired with creamy Brie cheese, peppery arugula, and a drizzle of tangy balsamic glaze for a delightful balance of textures and flavors. Ready in just 30 minutes, this easy vegetarian recipe is ideal for a quick lunch or a satisfying dinner. Perfectly light yet incredibly satisfying, it’s a must-try for veggie lovers seeking fresh, flavorful meal ideas.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 1 medium Zucchini
• 1 medium Red bell pepper
• 2 large Portobello mushrooms
• 2 tablespoons Olive oil
• 1 teaspoon Dried oregano
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 1 loaf Ciabatta bread
• 120 grams Brie cheese
• 1 handful Arugula
• 1 tablespoon Balsamic glaze

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.

Step 2

Wash and slice the zucchini and red bell pepper into thin strips. Remove the stems and gills from the Portobello mushrooms and slice them into 1 cm thick pieces.

Step 3

In a large bowl, mix the olive oil, dried oregano, salt, and ground black pepper. Add the sliced vegetables and toss until they are evenly coated.

Step 4

Spread the vegetables on the prepared baking tray in a single layer. Roast in the preheated oven for about 18-20 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.

Step 5

While the vegetables are roasting, slice the ciabatta loaf in half lengthwise and cut it into two equal portions to make two sandwiches. Lightly toast the bread halves in a toaster or on a dry skillet over medium heat.

Step 6

Remove the roasted vegetables from the oven and let them cool for a couple of minutes.

Step 7

To assemble the sandwiches, layer the bottom half of each ciabatta portion with roasted vegetables. Top with a few slices of Brie cheese and a handful of fresh arugula.

Step 8

Drizzle balsamic glaze over the arugula for extra flavor, then place the top half of the ciabatta on the sandwich to close.

Step 9

Serve the sandwiches warm or at room temperature. Enjoy your light and delicious Roasted Vegetarian Sandwich with Brie Cheese!

Nutrition Facts

Serving size	(1240.3g)

Amount per serving	% Daily Value*
Calories	2281.0

Total Fat 81.3g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 3.8g
Cholesterol 120mg	0%
Sodium 6644.6mg	0%
Total Carbohydrate 316.6g	0%
Dietary Fiber 27.6g	0%
Total Sugars 33.7g
Protein 89.4g	0%

Vitamin D 24.7IU	0%
Calcium 310.5mg	0%
Iron 21.4mg	0%
Potassium 2048.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 15.2%

Carbs: 53.8%