Middle Eastern flavors and spices join forces with halloumi and roasted summer vegetables in these vegetarian sandwiches.
Yield: 4 sandwiches
Ingredients
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
Instructions
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.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: 1 sandwich
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/07/halloumi-and-roasted-summer-vegetable-sandwiches.html