Vegan Classic Italian Ciabatta Sandwich

Discover the perfect balance of bold flavors and plant-based goodness with this Vegan Classic Italian Ciabatta Sandwich. Built on the foundation of a crusty, golden ciabatta loaf, this sandwich is layered with tender, oven-roasted eggplant, zucchini, and red bell pepper, drizzled with olive oil and seasoned to perfection. The addition of vibrant sun-dried tomatoes, fresh basil leaves, and a generous smear of creamy vegan pesto brings a touch of authentic Italian flair, while a handful of peppery arugula adds a refreshing bite. Ready in just 35 minutes, this recipe is not only quick and easy but also a satisfying option for a hearty lunch or picnic. Whether you enjoy it fresh or on-the-go, this vegan ciabatta sandwich is a flavorful twist on an Italian classic that's as wholesome as it is delicious.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 loaf ciabatta bread
• 1 medium eggplant
• 1 medium zucchini
• 1 large red bell pepper
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 tablespoons sun-dried tomatoes
• 8 fresh basil leaves
• 0.5 cup vegan pesto
• 1 cup arugula

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the ciabatta loaf horizontally and set aside.

Step 3

Cut the eggplant, zucchini, and red bell pepper into 1/4-inch thick slices.

Step 4

Place the sliced vegetables on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.

Step 5

Roast the vegetables in the preheated oven for 12-15 minutes, or until they are tender and lightly browned.

Step 6

While the vegetables are roasting, prepare the sandwich spread by chopping the sun-dried tomatoes into small pieces.

Step 7

Spread vegan pesto generously on both halves of the ciabatta loaf.

Step 8

Once the vegetables are done, remove them from the oven.

Step 9

Layer the roasted vegetables evenly on the bottom half of the ciabatta loaf.

Step 10

Add chopped sun-dried tomatoes and fresh basil leaves on top of the vegetables.

Step 11

Finish by adding a layer of fresh arugula.

Step 12

Close the sandwich with the top half of the ciabatta loaf and gently press down.

Step 13

Using a sharp knife, cut the sandwich into four equal parts.

Step 14

Serve immediately or wrap in parchment paper for on-the-go meals.

Nutrition Facts

Serving size	(1823.2g)

Amount per serving	% Daily Value*
Calories	2536.8

Total Fat 94.5g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 3.6g
Cholesterol 0mg	0%
Sodium 7526.4mg	0%
Total Carbohydrate 364.3g	0%
Dietary Fiber 57.1g	0%
Total Sugars 50.3g
Protein 84.5g	0%

Vitamin D 0IU	0%
Calcium 803.5mg	0%
Iron 38.6mg	0%
Potassium 4531.2mg	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: 32.1%

Protein: 12.8%

Carbs: 55.1%