Tomato Confit, Pesto, and Oven-Roasted Vegetable Sandwich

Tomato confit, homemade pesto, and oven-roasted vegetables are all tucked inside a crispy ciabatta roll to make this tasty sandwich. Every bite is a burst of Mediterranean-style goodness.

Ingredients:

• 2 large tomatoes
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup mixed bell peppers, sliced
• 1 cup zucchini, sliced
• 1 cup eggplant, sliced
• 4 ciabatta rolls
• 1/2 cup pesto sauce
• 4 slices mozzarella cheese
• Fresh basil leaves for garnish

Instructions:

Start by heating the oven to 350F 175C

Take the tomatoes in half and take out the seeds

Put them in a baking dish with the cut side facing up

Cut up some garlic and put it in a small bowl

Add some olive oil, salt, and black pepper

Put this mixture on top of the tomatoes

Put the tomatoes in the oven and roast them for 30 to 40 minutes, until they get soft and a little caramelized

Take it out and set it aside

Put the bell pepper, zucchini, and eggplant slices on a baking sheet and roast the tomatoes at the same time

Add salt and black pepper, along with olive oil

Cook them in the oven for 20 to 25 minutes, or until they are soft and a little charred

Put away

Toast the ciabatta rolls in the oven for a few minutes until they are lightly browned

Then cut them in half

Spread a lot of pesto sauce on the bottom half of each ciabatta roll before putting the sandwiches together

Add a piece of mozzarella cheese on top of the pesto

In a baking dish, roast the vegetables and then add them to the cheese

The roasted tomato halves should be put on top of the vegetables

Add the other half of the ciabatta roll and some fresh basil leaves on top

Don't press too hard on the sandwiches

Enjoy your Tomato Confit, Pesto, and Oven-Roasted Vegetable Sandwich right away!