Apparently leaving vegetables in your crisper drawer for two weeks is a no no?
K I D D I N G.
I wouldn’t. (Except that I almost did.)
But what’s a girl to do when she has 2 bell peppers, 2 zucchini, 2 summer squash, 1 block of halloumi, and 1 container of pesto (and a partridge in a pear tree) to use up in LESS THAN 24 HOURS TIME.
First, question her grocery shopping life choices.
Second, sandwiches to the rescue!
These use up everything (and I mean EVERYTHING) in your crisper drawer. And then some. Basically, the veggies and cheese get roasted with a mix of olive oil, harissa, and za’atar to give them some Middle Eastern heat and flair. Don’t feel like you have to stick with the veggies I used, though. Use what you have on hand! This is a no rules sandwich zone.
Halloumi, on the other hand, is non-negotiable. It stands up to heat really well without melting and will just get all browned and crispy and heaven-like on the outside while keeping it together on the inside. I like that in a cheese. And on my sandwiches.
Smush it all together between two ciabatta shells that have been smeared with pesto and you have got yourself a solution to all your crisper problems. And it can double as lunch AND dinner. So much love.
- 8 oz halloumi, cut into 1-inch strips
- 2 red bell peppers, seeded and cut into thick strips
- 2 zucchini, sliced lengthwise
- 2 summer squash, sliced lengthwise
- 3 tbsp extra virgin olive oil
- 3 tbsp harissa
- 1 tbsp za’atar
- salt and black pepper, to taste
- 8 oz pesto
- 4 ciabatta rolls
- Heat oven to 450F.
- Toss the halloumi, red bell peppers, zucchini, and summer squash with the olive oil, harissa, and za'atar. Spread on a parchment-lined baking sheet. Sprinkle with salt and black pepper, to taste.
- Roast for 30 minutes.
- Cut the ciabatta rolls in half. Spread the pesto on the cut sides of the rolls. Divide the roasted vegetables and cheese among the rolls. Serve warm.
More summer sandwiches to beat the heat:
From Around the Web:
Avocado and Heirloom Tomato Toast with Balsamic Drizzle from Blissful Basil
Farmer’s Market Roasted Vegetable Sandwich from The Housewife In Training Files
Sun-Dried Tomato, Artichoke, and Hummus Tartines from Well Plated
Garlic and Basil Chickpea Veggie Burgers from Ambitious Kitchen
Barbecue Baked Tofu Sandwiches from Veggie and the Beast